• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Badly Yummy logo

menu icon
go to homepage
  • About...
  • Les recettes
  • Français
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About...
    • Les recettes
    • Français
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    by: Jean-Yves published: 11/12/2020 edited: 12/10/2020 No Comments

    Simmered Kabocha - Super Duper Comfylicious food

    Jump to Recipe·Print Recipe
    • Pinterest
    • Yummly
    • Facebook
    • Twitter

    Simmered Kabocha is an ideal comfy food for fall and winter seasons.
    During the week, you run out of time to cook. This Japanese recipe is for you.
    Because it is fast to make, flexitarian or even vegetarian by adapting it a little bit.

    Kabocha simmered with ginger in a small blue and white bowl
    Simmered Kabocha
    Jump to:
    • What is Kabocha?
    • How do you cook it?
    • What about the dashi...
    • Little tricks for a perfect simmered Kabocha
    • What to serve it with?
    • 📖 Recipe

    What is Kabocha?

    Kabocha is a pumpkin (Cucurbita maxima) cultivated in Japan. You recognize it by its green skin, streaked with white. Its flesh is yellow-orange. You may find it on the stalls under the name of green pumpkin.

    It is my favorite pumpkin in terms of taste and texture. It has notes of chestnut and is slightly sweeter than the butternut squash.

    To conquer you for good, you don't need to peel it.

    How do you cook it?

    In several ways, in soup, sautéed with sesame. But for this recipe we will concentrate on cooking in a dashi (broth).

    Simmered Kabocha is one of the most popular dishes in Japan.You can found it everywhere from breakfast in ryokan, to bento boxes that can be bought in train stations or combinis. Not to mention that it is one of the classic side dishes on tables in Japan.

    What about the dashi...

    The traditionnal broth to cook Kabocha use those ingredients:

    • katsuobushi (dried bonito)
    • water
    • sake
    • soy sauce
    • sugar

    But if you can't find any dried bonito, you can replace it with dried shiitake (or other dried mushrooms, it must be nice with porcini mushrooms), dried seaweed or as a last resort a chicken or vegetable broth.

    Little tricks for a perfect simmered Kabocha

    1 - Cut your Kabocha into equal pieces.
    This allows the pumpkin to cook evenly and quickly. This is true for everything you cook.

    2 - Place the pieces on a single layer
    This is how you prevent the Kabocha from breaking during cooking, because it is fragile.

    3 - Do not drown the Kabocha and use a baking paper.
    Do not add to much broth. The liquid must not exceed the pumpkin pieces.

    To complete the cooking process, use baking paper that has been pierced beforehand to allow the liquid to circulate. This way the Kabocha will absorb the taste better and cook evenly and faster.

    What to serve it with?

    At home, we often serve it with Japanese rice. Without anything else. But you can definitely consider serving it with grilled fish, karaage or other simmered vegies.
    It also has its place on a festive table with a roasted poultry, some chestnuts and winter tubers; tuberous chervil, rutabaga, parsnip.

    Many thank to Namiko for some of the tips above.

    Kabocha simmered with ginger in a small blue and white bowl
    Kabocha simmered in a Katsuo Dashi
    Print

    📖 Recipe

    Comfy simmered Kabocha

    Print Recipe

    A recipe of Kabocha, Japanese pumpkin, simmered in a tasty broth. A quick, simple and comforting recipe. Ideal for cold autumn and winter evenings.

    • Author: Jean-Yves
    • Prep Time: 15
    • Cook Time: 30
    • Total Time: 45 minutes
    • Yield: 4 peoples
    • Category: Vegie
    • Method: Simmer
    • Cuisine: Japanese

    Ingredients

    •  ½ kabocha
    •  2 cm of ginger (optional)

      Katsuo Dashi

    • - 400ml of water
    • - 6 g of katsuobushi (dried bonito flakes)

      Seasonings

    • - 1 tablespoon of sugar
    • - 2 tablespoons of sake
    • - 2 teaspoons of soy sauce
    • - 1 pinch of coarse salt

    Instructions

    1. In a small saucepan, boil the water. Then add the katsuobushi.
    2. Mix and turn off the fire. Reserve for 15 minutes.
    3. Then filter the katsuo in a strainer.
    4. Reserve the katsuo dashi (broth) for now.
    5. Remove the seeds from the kabocha. 
    6. Cut the kabocha into quarters, then into 5 cm pieces. Taking care to leave the skin.
    7. Place the kabocha pieces, skin side down, in a single layer in a pot. 
    8. Add the dashi, sake and sugar. 
    9. Bring to a boil, then reduce the heat to medium.
    10. Add soy sauce and salt. If the liquid does not cover ¾ of the kabocha, you can add. Bring to the boil again.
    11. Lower the heat to maintain the boil, taking care that only one or two bubbles form. 
    12. Cover with baking paper and leave to cook for 20 to 30 minutes.
    13. You can prepare it in advance and reheat it. The Kabocha will be even better because it will have absorbed all the flavors.
    14. Optional garnish] Cut the ginger into fine julienne strips.
    15. Soak in cold water for 1 minute and drain well. Set aside. Serve with simmered kabocha.

    Notes

    • To soften the skin, you can cook in the microwave for 2 minutes (this is optional).
    • Turn the pot to mix the seasonings so as not to break the kabocha.
    • If you cannot find Kabocha, you can use Potimarron by adapting the cooking time.

    Nutrition

    • Serving Size: 3

    Keywords: Kabocha, simmered, squash, japanese

    Did you make this recipe?

    Tag @badlyyummy on Instagram

    Related posts:

    Flammeküche, traditional or not - Fire up your guests! Cordon-bleu - My son loves it, so does the French President Home made Burger - Delicious! Juicy, extremely garnished, full of flavor. Jon Favreau's greatest of all time grilled cheese!
    « Homemade Chicken Nuggets - Sparkling Glitters on the plate
    Moisty Banana Bread - Heavenly comfy & soft »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    My name is Jean-Yves!

    I am French, former professional cook and I want to help you cook simple, organic and healthy recipes for every day. Made with simple and everyday ingredients.
    Even if you don't have much time and money. Just be creative!

    Dig deeper! →

    // Related recipes

    • Sake Oyakodon - A marine family on rice
    • Cold corn soup, super chilly ecstasy !
    • Leek tart revisited - The leek sublimated!
    • Tarte Tatin - The classic of bistronomy that we devour

    Footer

    Footer

    ^ back to top

    badly yummy

    • about
    • contact
    • privacy policy & terms

    food & recipes

    • recipes index
    • shop

    ©badly yummy 2020 on the Cook'd Pro Theme