Stir-fried Kabocha and Jako with Butter and Soy Sauce

Stir-fried Kabocha and Jako with Butter and Soy Sauce

How about trying kabocha that's not sweet but rather flavored with soy sauce? This is perfect when you need one more dish, or even for bentos.

Ingredients: Serves 2

Kabocha squash
1/4 (250 g)
Chirimen jako
2 tablespoons
10 g
Soy sauce
2 teaspoons


1. Remove seeds and fiber from the kabocha. Peel the skin if you like. Chop into chunks.
2. Transfer into a heatproof dish and microwave or boil until soft. Make sure you can poke thoroughly with a skewer.
3. Put butter in a heated frying pan. When the butter starts melting, add the kabocha. Stir-fry over medium to high heat until slightly browned.
4. Add the jako and stir-fry slightly. Drizzle in the soy sauce from the edges of the pan. Taste, season, and serve.

Story Behind this Recipe

When I was trying to figure out a way to cook kabocha, I was also making tsukudani-style stewed jako, so I wondered what it would be like if I mixed them together.