Simmered Kabocha Squash with Brown Sugar

Simmered Kabocha Squash with Brown Sugar

This is a slightly sweet simmered kabocha squash with brown sugar, which my Grandma used to make.

Ingredients: 2 ~ 3 servings

Kabocha squash
1 tablespoon
1 tablespoon
Brown sugar
about 2 tablespoons
(or brown sugar and sugar
1 tablespoon + 1 tablespoon)
Kombu tea
1/2 teaspoon
Soy sauce
1.5+ tablespoons


1. Chop the kabocha squash into bite-sizes, and shave off the edges. Roughly peel, then soak in water.
2. If the kabocha squash is hard, microwave for 1.5 minutes. After a little bit of microwaving, it'll soften enough to easily cut with a knife.
3. In a pot, put the kabocha squash and pour in enough water to cover. Add sake and mirin, then turn on the heat.
4. When it starts to boil, turn down the heat to low. Add 1 tablespoon of brown sugar, cover with a paper towel, and simmer for about 10 minutes.
5. Adjust the balance of the taste with the remaining sugar, salted kelp powder, and soy sauce. Simmer more over low heat. When the sauce is thickened, the taste becomes too strong, so make sure it's not thickened.
6. ※Simmer over low heat to prevent the kabocha squash from moving around and falling apart.
7. When the sauce is reduced by half, turn off the heat, and let it cool with the paper towel to absorb the flavour.
8. Serve on a plate, and it's done.
9. Ground sesame seeds coated kabocha squash is also delicious. We usually eat leftovers this in our house.

Story Behind this Recipe

My grandma's simmered dishes contain brown sugar and they are sweet. I still remember that she used to make a pot full of simmered kabocha squash and I used to eat a lot of it because I loved it so much. I learned the taste from her, and I sometimes cook it with brown sugar to make it sweet.