For Flavor-Boosting, Stir-Fry First! Stewed Kabocha Squash

For Flavor-Boosting, Stir-Fry First! Stewed Kabocha Squash

Our homemade cooking style is to stir-fry then simmer in soy sauce and sugar!
This gives a rich sweet and sour flavor that's perfect with rice.

Ingredients: 4 servings

Kabocha squash
Vegetable oil
2 tablespoons
★ Soy sauce
2 tablespoons
★ Sugar
3 tablespoons


1. Chop the kabocha squash into small bite-sized pieces. Stir-fry in vegetable oil in the pot for 1 to 2 minutes.
2. Put the pieces of kabocha in water just enough to cover them and add ingredients marked with a ★. The kabocha skins should be on the bottom.
3. Simmer (on medium heat) until the liquid is nearly boiled away (approx. 10 minutes).

Story Behind this Recipe

When we lived with my mother-in-law she would make this often.

The flavor is stronger than store-bought stewed kabocha--a bold sweet and salty side dish that goes with rice.

Ever since I learned how to make it, it's been a standard in our home.