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A decorative blue-and-white bowl filled with simmered kabocha squash pieces, garnished with thinly sliced ginger. Chopsticks and small dishes are placed beside the bowl on a dark surface.

Japanese Simmered Kabocha

by Namiko Hirasawa Chen
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a satisfying and healthy side dish that is chock-full of nutrients. {vegan/vegetarian adaptable}
Prep: 15 minutes
Cook: 30 minutes
Chilling: 30 minutes
Total: 45 minutes
Servings: 4 (as side dish)

Ingredients

For Katsuo Dashi

For the Seasonings

For the Garnish (optional)

  • ginger (julienned; from a 1-inch, 2.5-cm knob)
US Customary - Metric

Instructions

  • Before You Start…Please note that this recipe requires 30 minutes of chilling time.
    Gather all the ingredients.
    A halved kabocha squash and bowls of water, dried bonito flakes, ginger, salt, sugar, soy sauce, and rice vinegar are arranged on a wooden surface.

To Make the Katsuo Dashi

  • In a small saucepan, boil 1¾ cups water for the dashi. Once boiling, add ½ cup katsuobushi (dried bonito flakes).
    Side-by-side images: left, water is being poured into a silver pot; right, dried ingredients are being added from a bowl into the same pot on a stovetop.
  • Stir and turn off the heat. Set aside for 15 minutes to steep. Then, strain out the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside.
    Nami's tip: Reserve the spent katsuobushi to make furikake (rice seasonings).
    A pot of melted butter with milk solids is shown on the left; on the right, the contents are being poured through a fine mesh strainer over a measuring cup to clarify the butter.

To Cut the Kabocha

  • Scoop out the seeds and membrane from 1 lb kabocha squash. Microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
    A person scoops seeds from a halved pumpkin with a spoon; next to it, the cleaned pumpkin half sits on a microwave turntable, ready to be cooked.
  • Nami's tip: See my tutorial and video on How to Cut a Kabocha Squash for more detailed instructions and techniques.
    Two images side by side show hands cutting a green-skinned, orange-fleshed squash on a wooden surface: first slicing it in half, then cutting it into smaller wedges.
  • Carefully cut the kabocha into wedges, then 2-inch (5 cm) pieces. Place the kabocha pieces in a single layer, skin side down, in a large pot.
    Nami's tip: Remember, we leave the skin on because it is edible and nutritious.
    Sliced pieces of kabocha squash on a wooden cutting board (left) and the same pieces arranged in a yellow pot on a stovetop (right).

To Cook

  • Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar. 
    Two images: On the left, oil is being poured onto chunks of pumpkin in a yellow pot. On the right, hands hold small bowls of vinegar and sugar above the same pumpkin-filled pot.
  • Swirl the pot to mix the seasonings so you don‘t break the kabocha pieces by stirring. Turn on the stove to medium high and bring it to a boil.
    Two side-by-side photos of orange pumpkin chunks in a yellow pot: on the left, raw pumpkin pieces; on the right, the same pieces partially submerged and simmering in bubbling liquid.
  • Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt.
    A hand adds soy sauce to cubed pumpkin in a pot in the left image; on the right, a hand sprinkles salt from a small bowl onto the pumpkin in the same pot.
  • Swirl the pot again to mix the seasonings. The cooking liquid should cover about three-quarters of the kabocha; add water if needed. Bring to a boil, then reduce to a simmer on medium low.
    Place an otoshibuta (drop lid) directly on top (you can find it on JOC Goods) and cook for 20–30 minutes, until the flesh shows fine cracks near the skin or a skewer pierces the flesh easily. If the liquid evaporates too quickly, cover with the pot lid (while keeping the otoshibuta still in place).
    Remove from the heat. Cover with the pot lid and let sit for 30 minutes to help the kabocha soak up more flavor.
    Two side-by-side images: On the left, chunks of kabocha squash simmer in a yellow pot with liquid; on the right, a hand places a round metal drop lid over the squash in the same pot.

To Serve

  • You can serve the simmered kabocha at room temperature or reheat it before serving. To garnish with ginger (optional), cut it into thin slices and then thin julienne strips. Soak in cold water for 1 minute to remove some of the spiciness.
    Three images showing hands slicing ginger on a cutting board: first into thin slices, then into thin strips, and finally the ginger strips collected in a glass bowl.
  • Drain well and set aside. Sprinkle the ginger on top of the kabocha. Serve and enjoy!
    Left: A small bowl with thinly sliced fresh ginger. Right: A blue and white bowl containing simmered kabocha squash, garnished with thin strips of ginger.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days or in the freezer for a month.

Nutrition

Calories: 51kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 85mg, Potassium: 398mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1550IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1mg
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