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Simmered Japanese kabocha served on a white plate with a pair of chopsticks.
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Simmered Japanese Kabocha

Discover a delicious Japanese pumpkin recipe with my Simmered Japanese Kabocha. This traditional Japanese kabocha recipe is easy to make and perfect for fall. Enjoy the authentic flavors of Japan in every bite!
Course Side Dish
Cuisine Japanese
Keyword Japanese kabocha recipe, Japanese pumpkin recipe
Prep Time 3 minutes
Cook Time 15 minutes
0 minutes
Total Time 18 minutes
Servings 2
Calories 37kcal

Ingredients

  • 1 Cup Kabocha ~1/4 of a kabocha
  • 2 Cups Water
  • 1 tbsp Sweetener your preferred sweetener
  • 2 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
  • 1/8 tsp Salt
  • 1 tsp Soy Sauce

Instructions

  • Gather all the ingredients.
    Ingredients for simmered Japanese kabocha recipe.
  • Cut 1 cup worth of 1" x 1" kabocha cubes, should be around 1/4 of the whole kabocha. See pictures below on how we de-seed and cut the kabocha. Note - if you're having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 20-25 seconds.
    Kabocha cut into cubes.
  • In a stove top pot, add water, Japanese sake, sweetener, salt and bring to boil.
    Broth for simmered Japanese kabocha.
  • Once boiling, lower heat to medium-low and add kabocha cubes along with soy sauce. If needed, add more water until kabocha is submerged in the water. Cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 15-20 minutes until kabocha is easily forked and then transfer to a serving plate. Best enjoyed as a warm dish but can be enjoyed cold as well!
    Kabocha being simmered in broth.

Video

Nutrition

Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg