Simmered Kabocha Squash 南瓜の煮物
Simmered kabocha squash is a Japanese home-cooking staple. The naturally sweet pumpkin becomes even more delicious and tender when cooked in a savoury-sweet sauce. This is an easy side dish that everyone will love!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 Kabocha squash pumpkin (*1)
- 2/3 cup water
- 1 tbs sugar (*2)
- 1 tbs sake (*3)
- 1 1/2 tbs soy sauce
- 1/2 tbs mirin (*4)
Instructions
- 1
Peel and seed the pumpkin then cut it into even sized chunks. *5
- 2
Round off each corner of pumpkin cuts. *6
- 3
Lay the cut pumpkin skin side down without leaving any gaps and without overlapping.
- 4
Add water and bring to boil then turn the heat down to medium heat. Cook about 20 minutes or until the kabocha becomes soft.
- 5
Add sugar, sake, and mirin and bring them to boil over medium heat.
- 6
Once it has boiled, turn the heat down to low, and add soy sauce. Put a drop-lid (Otoshibuta) on to the Kabocha pieces directly and simmer for about 10 minutes or until the pumpkin is cooked. *7
- 7
Garnish with chopped ginger. (optional)