Description
Simmered Kabocha Squash is a traditional Japanese side dish featuring tender kabocha pumpkin gently cooked in a flavorful broth of soy sauce, mirin, sake, and sugar. This recipe highlights the natural sweetness and creamy texture of the kabocha, served with an optional ginger garnish to add a touch of warmth and spice.
Ingredients
Scale
Kabocha Squash
- 1/2 kabocha squash pumpkin
Simmering Ingredients
- 2/3 cup water
- 1 tablespoon sugar
- 1 tablespoon sake
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon mirin
Garnish
- Chopped ginger (optional)
Instructions
- Peel and seed the kabocha squash: Carefully peel the tough skin off the kabocha squash and remove the seeds to prepare it for cooking.
- Cut the kabocha into even-sized chunks: Slice the peeled kabocha into uniform pieces to ensure even cooking throughout.
- Round off the edges of the squash pieces: Trim the corners and edges of each kabocha chunk to create rounded shapes for better presentation and uniform simmering.
- Arrange squash in the pot: Place the cut kabocha pieces skin side down in a cooking pot, arranging them without gaps or overlapping to cook evenly.
- Add water and bring to a boil: Pour 2/3 cup water into the pot with the kabocha, bring the water to a boil over medium heat to begin the simmering process.
- Cook until tender: Reduce heat to medium and cook the squash about 20 minutes or until it becomes soft when pierced with a fork.
- Add sugar, sake, and mirin: Stir in the sugar, sake, and mirin, then bring the mixture to a boil over medium heat to infuse the kabocha with flavor.
- Simmer with soy sauce and drop lid: Lower the heat to low, add soy sauce, place a drop-lid (otoshibuta) directly on the kabocha pieces, and simmer gently for about 10 minutes until fully cooked and flavorful.
- Garnish and serve: Remove the pot from heat and optionally garnish the simmered kabocha with chopped ginger before serving for added zest.
Notes
- Use a drop-lid (otoshibuta) if available to ensure even simmering and flavor absorption.
- Peeling the kabocha can be difficult; use a sharp knife and exercise caution.
- Adjust sugar and soy sauce amounts to taste for desired sweetness and saltiness.
- Chopped ginger garnish adds a refreshing contrast but is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Kabocha squash, simmered pumpkin, Japanese side dish, soy sauce simmered squash, mirin kabocha, simmered vegetable
