Comfy simmered Kabocha

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


  •  ½ kabocha
  •  2 cm of ginger (optional)

    Katsuo Dashi

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


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


  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 3/4 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.


  • 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.


Keywords: Kabocha, simmered, squash, japanese