Simmered Kabocha Squash

Simmered Kabocha Squash

Servings 4


  • 300 g kabocha squash or Hokkaido pumpkin
  • 400 ml dashi
  • 2 tbsp sugar
  • 1 tbsp mirin
  • 2 tbsp soy sauce
  • 10 g grated ginger


  • Shave off a thin layer of the kabocha squash’s skin in various places to help it cook more easily, and cut into 4-5 cm blocks.
  • Add the dashi and kabocha squash (skin down, in one layer) to a pot. Cover with a paper towel and heat over medium heat.
  • When it comes to a boil, add the mirin and sugar. Reduce heat to low and simmer for 10 min.
  • Add the soy sauce, then simmer for another 5 min.
  • When the kabocha squash can easily be pierced with a bamboo skewer, it is fully cooked. Let cool at room temperature for an hour, then strain the simmering broth. (You can also use a little broth for serving)
  • Place the kabocha squash on serving dishes.Top with grated ginger, and serve.

Original Recipe: NHK (this is a variation)