Japanese Style Simmered Sweet Kabocha
Tender, subtly sweet, and infused with umami-rich flavors, Japanese Style Simmered Sweet Kabocha is a comforting side dish that showcases the best of traditional Japanese home cooking. Made with nutrient-packed kabocha squash simmered in a harmonious blend of dashi stock, soy sauce, mirin, and a touch of sugar, this recipe delivers a perfectly balanced taste that celebrates simplicity. With the skin left on for added texture and vibrant color, the kabocha becomes melt-in-your-mouth tender while soaking up the richly flavored broth. Quick to prepare in under 40 minutes, this dish is an elegant addition to any Japanese-inspired meal, whether served warm or at room temperature. Perfect for weeknight dinners or to accompany sushi, rice bowls, and more, this recipe is a must-try for lovers of Japanese cuisine and seasonal vegetables.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) kabocha squash
- 1.5 cups dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 0.25 teaspoons salt (optional)
Instructions
Wash the kabocha squash thoroughly under running water to remove any dirt, as the skin will remain on.
Cut the kabocha squash in half and use a spoon to scoop out the seeds and fibrous center.
Slice the kabocha into 1.5-inch wide wedges, and then cut into bite-sized pieces, ensuring the pieces are roughly the same size for even cooking.
In a medium pot, combine the dashi stock, soy sauce, mirin, sugar, and salt (if using). Stir to dissolve the sugar.
Place the kabocha pieces into the pot, ensuring the skin side is facing down and that the liquid covers most of the squash. If necessary, arrange the kabocha in a single layer and slightly overlap the pieces.
Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot with a lid that allows some steam to escape. If you have an otoshibuta (drop lid), use it to gently press down on the kabocha to keep it submerged in the liquid.
Simmer the kabocha for 20-25 minutes, or until it becomes tender when pierced with a fork or skewer. Avoid overcooking, as the squash may fall apart.
Once cooked, remove the pot from the heat and let the kabocha sit in the broth for 5-10 minutes to absorb more flavor.
Serve warm or at room temperature, with a few spoonfuls of the broth drizzled on top. Enjoy as a side dish or as part of a larger Japanese meal.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 50.5 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
