Super Easy Kabocha with Nanban Sauce

Super Easy Kabocha with Nanban Sauce

When you get sick of stewed dishes, try with nanban seasoning. This dish tastes good served either hot or cold.


Kabocha squash
☆ Soy sauce, sugar, vinegar
2 tablespoons each
☆ Sake
1 tablespoon
Cooking oil
as needed


1. Slice the kabocha squash into 5mm pieces, thinly slice the onions, and julienne the carrots. Combine the ☆ ingredients.
2. To save time, put the kabocha in a vinyl bag (or on a heat-resistant dish wrapped in saran wrap), and heat for 1 and 1/2 minutes in the microwave at 600 W.
3. Heat the oil in a frying pan, fry the kabocha until crisp and golden on both sides, then put in a bowl.
4. I cook away the alcohol content (since I serve this to my child), so I stir-fry the carrots and onions, add the ingredients marked with a ☆, and then bring them to a boil. (Refer to the cooking tips.)
5. Put the items from Step 4 into the bowl from Step 3, and once cooled, chill in refrigerator. It's also tasty served hot!! Whatever way you prefer!

Story Behind this Recipe

I received kabocha from many sources, so wanted to try something new.