Simmered Kabocha Squash 南瓜の煮物
User Reviews
5
Simmered Kabocha Squash 南瓜の煮物
Description
This Simmered Kabocha Squash uses half a kabocha trimmed, peeled, seeded, and cut into even-sized pieces with rounded edges to help keep shape during cooking. The pieces are arranged skin side down in a pot without overlapping, then simmered in water until soft. Sugar, sake, mirin, and soy sauce are added to create a subtly sweet, umami-rich broth that infuses the squash as it continues to cook under a drop-lid for about 10 minutes.
The gentle simmer and layering of seasonings create a tender yet intact texture with balanced flavors typical of homestyle Japanese simmered dishes. The optional garnish of chopped ginger provides a fresh contrast.
Variations can substitute sake with dry sherry or Chinese wine, mirin with caster sugar or omitted entirely, and brown sugar can replace caster sugar. Removing the pumpkin seeds carefully and microwaving a whole pumpkin briefly can ease cutting.
Ingredients
- 1/2 kabocha squash 1, pumpkin
- 2/3 cup water
- 1 tbs sugar *2
- 1 tbs sake *3
- 1 1/2 tbs soy sauce
- 1/2 tbs mirin *4
Instructions
- Peel and seed the pumpkin then cut it into even sized chunks. *5
- Round off each corner of pumpkin cuts. *6
- Lay the cut pumpkin skin side down without leaving any gaps and without overlapping.
- Add water and bring to boil then turn the heat down to medium heat. Cook about 20 minutes or until the kabocha becomes soft.
- Add sugar, sake, and mirin and bring them to boil over medium heat.
- Once it has boiled, turn the heat down to low, and add soy sauce. Put a drop-lid (Otoshibuta) on to the Kabocha pieces directly and simmer for about 10 minutes or until the pumpkin is cooked. *7
- Garnish with chopped ginger. (optional)
Notes
- An average kabocha squash weighs about 350 ounces (1 kg).
- Brown sugar can be used instead of caster sugar for sweetness.
- Sake may be substituted with Chinese wine or dry sherry if unavailable.
- Mirin can be omitted or replaced with caster sugar if not accessible.
- Care is needed when cutting whole kabocha due to hardness; microwaving after removing seeds can soften it for easier cutting.
- Rounding the corners of the pumpkin pieces helps maintain their shape during cooking.
- If you lack a traditional drop-lid (otoshibuta), you can make your own to cover the squash directly and promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 399mg | 17% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 28mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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