All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kabocha no nimono / kabocha pumpkin in broth

A standard kabocha dish. Dashi is not used, as the idea is to be able to savor the sweetness of kabocha.

1/6 kabocha pumpkin
200 cc water
1 tbsp usukuchi soy sauce
1 1/2 tbsp brown sugar
1/2 tsp mirin


Seed and partially skin kabocha for better penetration of flavor.

Cut into cubes, approximately 4 cm square.
Remove corners.
This prevents kabocha from crumbling while cooking in broth.


In a pot, put all ingredients except kabocha and bring to boil.


Put kabocha, cover and cook on medium-low heat until soft (10-15 minutes).

  • Select a pot that is large enough to place kabocha in a single layer.
  • If there is too much liquid compared to kabocha, do not cover. Otherwise the finished dish becomes soggy.
  • Partially removing skin and corners of kabocha is optional and can be skipped if in a hurry.

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