Simple & Pleasing (Sweet) Stewed Kabocha Squash

Simple & Pleasing (Sweet) Stewed Kabocha Squash

A subtly sweet simple stewed kabocha squash dish.
Only one trick needed before serving to make this a pleasing dish.

Ingredients: Severs 2 to 3

Kabocha squash
600 ml
Granulated dashi soup stock
1/2 tablespoon
3 tablespoons
1 tablespoon
1 tablespoon
Soy sauce
1 and 1/2 tablespoon


1. Chop the kabocha squash into large sized pieces. Trim off the sharp edges of kabocha pieces to prevent breaking while simmering (if you don't have time, skip this step).
2. Bring water and kabocha to the boil in pot. When it boils, add all seasonings, cover with a lid, and reduce heat to a low flame (to simmer).
3. When the pumpkin becomes soft, drain all excess liquid, using the lid to keep the kabocha from falling out of the pot.
4. While agitating the pan, heat the kabocha over a strong-medium flame to cook off the remaining liquid from the surface. Refer to the cooking tips.
5. As soon as it's done, transfer to a plate to prevent burning, then serve. You can use the left-over liquid to make a different stewed dish .

Story Behind this Recipe

My daughter's and my favorite standard recipe item.