Cook Kabocha Squash: A Simple Guide
A traditional Japanese side dish featuring tender, sweet, and savory kabocha squash simmered in a flavorful dashi broth. Perfect as a healthy accompaniment to any meal.
Ingredients
- 1 medium kabocha squash about 2 lbs (900g)
- 2 cups dashi stock or water with 1/2 tsp dashi powder
- 3 tablespoons soy sauce light or regular
- 2 tablespoons mirin Japanese sweet cooking wine
- 1 tablespoon sugar or to taste
Instructions
- Wash the kabocha squash thoroughly. Carefully cut the squash in half, scoop out the seeds and fibrous strands. Cut the squash into 1.5-2 inch (4-5 cm) wedges or chunks.
- Place the kabocha pieces skin-side up in a single layer in a medium pot or deep skillet.
- Pour the dashi stock over the squash. Add soy sauce, mirin, and sugar to the pot.
- Bring the liquid to a gentle simmer over medium heat. Reduce heat to low, cover the pot with a lid (or a small drop lid/otoshibuta if you have one), and simmer for 15-20 minutes, or until the kabocha is fork-tender but still holds its shape.
- Carefully remove the lid and increase the heat to medium-high for 2-3 minutes to slightly reduce and thicken the sauce, basting the squash pieces occasionally.
- Remove from heat and serve warm, allowing it to cool slightly before eating.
Notes
For a richer flavor, let the kabocha sit in the cooking liquid for a few minutes after turning off the heat. You can adjust the sweetness to your preference. Serve warm or chilled. This dish stores well in the refrigerator for up to 3 days.