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 3

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  • dizzzykipper 9 years ago
    What kind of dashi?
    There are many different dashi's
    Was this review helpful? Yes Flag
    " It was excellent "
    softgrey ate it and said...
    i've made this...
    my friend in japan gave me the recipe and it is just exactly as written here..

    I used the dashi...
    (once he explained what that was!--LOL )
    it's really yummy!...
    super easy and nutricious!

    thanks for writing it down here so i can save it!!

    *and as he always says- really good with rice!
    Was this review helpful? Yes Flag
    " It was excellent "
    kristopher ate it and said...
    Oh this is so great. Definitely going to try it. Thank you!
    Was this review helpful? Yes Flag

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