Kabocha Squash is a variety of Japanese winter squash that can be found in the grocery stores here in North America. The ones we find here are mainly grown in Mexico and other parts of South America. Kabocha squash looks like a squatty pumpkin with a deep green color and celadon stripes. The flesh is yellow-orange in color. It is quite sweet with a light, almost fluffy texture.
Simmered Kabocha Squash is a popular side dish in Japan. It is also used to make tempura. I love Simmered Kabocha Squash and I make this dish whenever I can buy the squash at the grocery store. Simmered Kabocha Squash can be eaten cold and is a good sidedish for the bento box.
Be careful when slicing the kabocha squash as the skin is very hard. However, it can be eaten and it cooks easily. For this dish, chunks of the skin are normally left unpeeled. It gives a nice color to the dish.
- 1 small kabocha squash (about 2 lbs/900g)
- 1½ (360ml) cups water
- ½ tsp dashi
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- Wash kabocha squash. Cut into half and scoop out all seeds. Cut into 1-inch thick wedges. With a vegetable peeler, remove some but not all the skin. Cut wedges in chunks.
- Mix water, dashi, soy sauce, mirin, and sugar in a medium sized pot. Add kabocha squash. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes or until squash is fork tender but not mushy.
Simmered Kabocha Squash is great for the bento box. This is the lunch I packed for Ro-Ri San this morning. The boys have a similar bento in their Zojirushi Mr. Bento Stainless Steel Lunch Jar.
Snow shoeing is a good outdoor winter activity. It is hiking in the snow and a very effective way to burn off calories. Yesterday, we went for a two mile hike at the Minnesota Landscape Arboretum. It was a good workout. 🙂
Enjoy…..and have a wonderful day! 😎