8 Reviews of Japanese Style Simmered Sweet Kabocha

From: kittycatmom

On Dec 16, 2008

Thank you so much for posting this recipe! To me this is pure comfort food!!!! Oyshee! (yummy)(not sure how to write that in English) My mom made this often when I was growing up. We had this for dinner with rice and miso soup. *Just a note that if you can't find kabocha, buttercup squash tastes almost the same and is available at most American supermarkets.

From: tiffany k

On Feb 26, 2007

This was a great dish! I left the skin on because I am used to having it that way. Thank you so much for sharing.

From: kokeshi doll

On Aug 7, 2006

I had never eaten kabocha until I discovered it while living in Japan, where they call it "pumpkin". I think it's the most flavorful of all winter squash and has the best texture, as Japanese Delight says, stays firm even after being simmered. I love the flavor of this dish and just writing about it brings back such great memories of Japan. The wonderful aroma while this cooks reminds me of the wonderful smells coming from the homes in the neighborhoods where I walked my dog in Tsukuba.

From: Akikobay

On Mar 6, 2007

This is a great recipe for a classic dish. The weather turned cold recently and I made this to have with dinner. Even though it was room temperature, it was pure bliss for us! Thank you for posting this, Japanese Delight!

From: Mama Q

On Jun 5, 2008

This is a lovely simple recipe. Just as good cold as it is warm. The only thing I do a little different is add some mirin or a little sake if we have it in the house. Thank you.

From: brokenburner

On Mar 28, 2009

I was positive that the flavor of this would be far too infused with soy sauce... I had a 2+ lb kabocha, so I doubled the liquid (I used consomme), but kept the sugar (I used Splenda) and soy sauce amounts the same as written. I also have to admit that I cheated a bit by microwaving the squash for a few minutes, because I absolutely hate hate hate cutting raw winter squash!! Nonetheless, this was fantastic. I always thought that I liked winter squash baked / roasted plainly so that the flavor could come through, but the soy sauce didn't mask any of the natural sweetness at all. Thanks for posting!

From: Chef #1061289

On Dec 7, 2008

I just finished cooking this dish tonight and it was yummy!!!! I've tried other kabocha recipes before and this one's the best! Thanks for sharing your recipe.

From: V'nut-Beyond Redemption

On Jun 14, 2007

One of my community gardeners gave me a quarter of Kabocha and I used the freshly harvested pumpkin for this recipe. The taste is delicate and flavourful. A very simple yet wonderful recipe. It leaves an impact on the tastebuds. Definitely a keeper.