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Home / Cuisine / Asian / Simmered Kabocha Squash

Simmered Kabocha Squash

By: 👩‍🦳 Linda · Published: 🖨 January 7, 2011 · Updated: 💻October 24, 2019 · 🗨 33 Comments

Recipe ▼

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox.

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

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 in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com Simmered Kabocha Squash is a popular side dish in Japan. I make this tasty dish whenever I can buy the squash at the grocery store. It can be eaten cold and is a good side dish 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.

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

Similar Tools Used in Making This Simmered Kabocha Squash

This post contains affiliate links. Please read my disclosure policy here.

Spring Chef Premium Swivel Vegetable Peeler
Epicurean Kitchen Series Cutting Board, 14.5 by 11.25-Inch

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

Simmered Kabocha Squash

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox.
Author : Linda Ooi
Course : Side Dish
Cuisine : Japanese
Keyword : simmered kabocha squash
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings : 6
Calories : 70kcal

Ingredients
  

  • 1 small kabocha squash (about 2 lbs/900g)
  • 1½ cups water (360ml)
  • ½ tsp dashi
  • 1 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar

Instructions
 

  • 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-8

Nutrition

Calories: 70kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

Bento Lunch

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.

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Side Dish, Vegetables Tags: 📋 Japanese, kabocha

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Comments

  1. Sharon Moh says

    January 7, 2011 at 3:16 pm

    That is one lovely lunchbox! The colour of the squash looks gorgeous, especially with chunks of skin unpeeled. I’m glad you mentioned the skins of squashes are hard to peel. When I cooked a squash for the first time to make soup, I had NO idea it would be so hard and tried to peel it with a peeler. Failed. Used a knife and got some headway then accidentally cut myself because it was so hard and I was impatient. Squash can be difficult. But you make it look absolutely scrumptious! Would do great for a light healthy snack too!

    Reply
    • subhie says

      January 7, 2011 at 3:28 pm

      lovely lunchbox…yummy Squash..neva tried this squash before…

      Reply
    • Biren says

      January 9, 2011 at 9:38 pm

      Yes, we have to be very careful when cutting squashes as the skin is so hard. Asharp knife certainly helps.

      Reply
  2. Roxan says

    January 7, 2011 at 3:30 pm

    I love kabocha squash! At my japanese market they sell it cubed and frozen… I like fresh kabocha too, but I like the frozen one for those times I’m in a rush and don’t have time to be careful in not chopping my fingers off ;]

    Reply
    • Biren says

      January 9, 2011 at 9:39 pm

      I have never seen cubed and frozen kabocha. That’s really convenient.

      Reply
  3. elisabeth@foodanthriftfinds says

    January 7, 2011 at 3:51 pm

    Such a nice and comforting side dish,Biren. Love the way you combined it in a lunch box. Snowshoeing looks like a lot of fun, a nice winter less stress exercise.
    BTW-Stop by my blog to check out the $50 gift certificate giveaway from CSN!

    Reply
  4. Megan says

    January 7, 2011 at 4:38 pm

    Hi Biren! Kabocha is one of my favorites! I just love love love it! Squash is one of the most comforting and delicious foods on earth! This dish looks delish. I like how your seasoned it as I would not have thought of mirin… great idea and you look great with your snow shoes on! Our snow all melted and we are left with ice hunks and a few snow piles, not enough for skiing or snow shoeing….
    xoxo – be well and warm! megan

    Reply
    • Biren says

      January 9, 2011 at 9:41 pm

      Kabocha squash is delicious and this is a really easy and tasty way to prepare it. Can be taken as a snack too.

      Aww…thanks for the compliment. I enjoy snow shoeing and it is a fun way to shed some calories.

      Reply
  5. Tam @littleburnt says

    January 7, 2011 at 8:02 pm

    I love kabocha – great post!

    Reply
  6. lequan says

    January 8, 2011 at 1:03 am

    I really like the taste and texture of kabocha squash. I’d even eat it as a meal. Great choice to leave part of the skin on for colour. Actually, I’d never cooked kabocha squash before, but have heard how hard they are to cut open and peel.

    Your family is so well rounded with exercising activities – love that! I’ve tried snow shoeing before and agree that it is a great way to burn calories.

    Reply
  7. penny aka jeroxie says

    January 8, 2011 at 7:26 am

    That is a lovely lunchbox dish. I have seen these here but never really used it before.

    Reply
  8. Stella says

    January 8, 2011 at 9:07 am

    That’s a beautiful bento, Biren! I love the idea of Kabocha squash. I don’t think I’ve ever had it, but I love squash. I’m sure we’d love it. I’ll keep my eye open for it at the market, since I know how to prepare it now;-)

    Reply
  9. Julie M. says

    January 8, 2011 at 9:15 am

    Biren that looks like a beautiful dish! I love the shot of you snowshoeing as well. Would you believe I’ve never tried that before? It sounds like you had a lovely hike!

    Reply
    • Biren says

      January 9, 2011 at 9:42 pm

      Thanks Julie! You are so sweet. You should try snow shoeing with your boys. It is really fun. 🙂

      Reply
  10. Jay says

    January 8, 2011 at 11:29 am

    sounds yummy…loved all d clicks..beautiful…
    Tasty appetite

    Reply
  11. Medifast Coupons says

    January 8, 2011 at 5:31 pm

    This is colourful dish that would make a delicious side to any meal.Great recipe!

    Reply
  12. torviewtoronto says

    January 8, 2011 at 8:46 pm

    delicious pumpkin preparation

    Reply
  13. Martha (MM) says

    January 8, 2011 at 9:28 pm

    Yummy! This looks delicious and love the bento!

    Reply
  14. Dimah says

    January 9, 2011 at 6:24 am

    Wow,it looks so delicious!

    Reply
  15. kitchen flavours says

    January 9, 2011 at 8:52 am

    Looks like our local pumpkin! Are they the same? Absolutely love pumpkins. Your bento is lovely!

    Reply
    • Biren says

      January 9, 2011 at 9:44 pm

      I am not sure if your local pumpkin is the same as the kabocha. However, I think the pumpkin would work with this recipe.

      Reply
  16. Angie's Recipes says

    January 9, 2011 at 1:01 pm

    Lucky you still could find squash at this time…I don’t see them here any more.
    oh now you have me at pumpkins.

    Reply
  17. Brownieville Girl says

    January 9, 2011 at 2:09 pm

    Lovely and healthy – great for the resolutions!!

    Reply
  18. Reeni says

    January 9, 2011 at 8:45 pm

    I love kabocha Biren! Have never used this technique for cooking it which sounds very flavorful and delicious! Snowshoeing looks fun!

    Reply
  19. Haruna says

    January 10, 2011 at 8:11 am

    Good and healthy food after all the rich holiday fare. Wish i could be snow-shoeing too!

    Reply
  20. Sommer @ ASP says

    January 10, 2011 at 11:03 am

    I’ve not sense this squash. I’ll have to look around for it! What a healthy and hearty dish!

    Reply
  21. Faith says

    January 10, 2011 at 1:25 pm

    Can you believe I still haven’t been able to find kabocha in my area?! I’ll keep looking though, since I would love to try it. Your recipe looks fanastic, Biren!

    Reply
  22. Magic of Spice says

    January 10, 2011 at 2:50 pm

    I had no idea you could leave the skin on kabocha squash, but I love the way it looks…what a gorgeous dish!

    Reply
  23. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    January 11, 2011 at 6:48 pm

    I have never in my life seen this squash before, but I love the look, especially with the skin left partially on. It’s gorgeous and your preparation sounds fantastic. Thanks for sharing.

    Reply
  24. Hyosun Ro says

    January 11, 2011 at 8:32 pm

    I love kabocha anything. In fact, I just finished roasting one in the oven. Your simmered version sounds really good with rice. I will definitely try it next time.

    Reply
  25. Lyndsey says

    January 13, 2011 at 12:23 pm

    I like your stainless steel bento box. Is the squash good cold? I have bought some Calabaza squash (cuban) squash and we have a store that sells them already cut in smaller pieces, which is good for our small family. It reminds me of this. It looks good for a side dish.

    Reply
  26. denise @ quickies on the dinner table says

    January 14, 2011 at 3:55 am

    I love the look of the partly peeled squash – I didn’t know the Japanese cooked it that way – I always peel it completely, even when I cook it the way you have, then I grumble when the squash chunks start to disintigrate too quickly LOL

    I will do it this way next time! Thanks for the heads up…

    Reply
  27. denise @ quickies on the dinner table says

    January 14, 2011 at 3:55 am

    I love the look of the partly peeled squash – I didn’t know the Japanese cooked it that way – I always peel it completely, even when I cook it the way you have, then I grumble when the squash chunks start to disintigrate too quickly LOL

    I will do it this way next time! Thanks for the heads up…

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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