How to make it

  • Wash kabocha and dry. If the skin is in good condition, there's no need to peel it. Cut in half, and again into quarters. Scoop out the seeds then cut into 1"x1" cubes.
  • Put water, sugar, soy and salt in a sauce pan then add the kabocha cubes. Bring to a boil and place lid on pan, turning down heat to a low simmer for 15 minutes. Keep an eye on the amount of liquid in the saucepan, you don't want it all t o evaporate and burn the kabocha. Cook until done, when a chopstick easily pierces the flesh without it falling apart. You don't want the kabocha too hard or too mushy.
  • Serve chunks hot or cold with any leftover liquid sauce.

Reviews & Comments 6

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  • angella 9 years ago
    I believe kabocha is a type of acorn squash. Instead of sugar I use a dash of mirin or sake. Yum!
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  • serakitty 9 years ago
    Kendra, Kabocha is a type of Japanese squash. ou can easily substitute buttercup, hubbard, sume types of kuri, or butternut squash in this recipe. :)
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  • pickledickle234 9 years ago
    Hello I'm Kendra and I happen to just stumble upon your Recipe. It looks very nice indeed but I have a few questions what is kobacha squash? I've never heard of it but besides that minor question I loved this Recipe looks great. I cannot wait to put this in my mouth.
    God bless you

    *Kendra Cream
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    " It was excellent "
    babyhomersmommy ate it and said...
    Go to the following link:

    There is a photograph of Japanese kabocha squash. My mom used to add dried shrimp (ebi) to the liquids for more Japanese flavor but it smells a little fishy.
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  • anitagae 9 years ago
    Can you use other types of squash??? what exactly is kobacha squash?
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  • psy333che 10 years ago
    what a wonderful and simple recipe
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