Japanese Simmered Kabocha

Name: Japanese Simmered Kabocha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb kabocha squash (½ small kabocha); For the Dashi:; 1¾ cups water; ½ cup katsuobushi (dried bonito flakes) (skip for vegan/vegetarian and make Vegan Dashi with shiitake and kombu); For the Seasonings:; 2 Tbsp sake; 1 Tbsp sugar; 2 tsp soy sauce; ⅛ tsp Diamond Crystal kosher salt; For the Garnish (optional):; ginger (julienned; from 1-inch, 2.5-cm knob)

Prep Time

15m

Cook Time

30m

Total Time

45m

This Japanese Simmered Kabocha recipe creates a flavorful and tender dish using kabocha squash and a savory Dashi broth. The squash is simmered in a mixture of sake, sugar, soy sauce, and salt, and can be garnished with julienned ginger for added depth of flavor.

Kabocha

Nimono

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1 lb kabocha squash (½ small kabocha)

For The Dashi

1¾ cups water

½ cup katsuobushi (dried bonito flakes) (skip for vegan/vegetarian and make Vegan Dashi with shiitake and kombu)

For The Seasonings

2 Tbsp sake

1 Tbsp sugar

2 tsp soy sauce

⅛ tsp Diamond Crystal kosher salt

For The Garnish (optional)

ginger (julienned; from 1-inch, 2.5-cm knob)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

109kcal

5%
Fat

3g

0%
Saturated Fat

0g

0%
Carbohydrates

15g

0%
Fiber

1g

0%
Sugar

4g

0%
Protein

5g

0%
Cholesterol

11mg

0%
Sodium

287mg

14%

Percent Daily Values are based on a 2,000 calorie diet.