Simmered Sweet Pumpkin – Japanese Kabocha


With the days getting shorter and the nights getting colder, another summer has come and gone and fall is definitely upon us.  I’m also reminded of this every time we check our social media and the feed is blasted with pumpkin recipes!  So with that, we thought we’d also join the festivities and release a couple fall recipes of our own starting with this Simmered Sweet Pumpkin – Japanese Kabocha dish! 

Simmered Sweet Pumpkin - Japanese Kabocha LowCarbingAsian Pin 1

This is a traditional Japanese dish that uses a nimono (reduction) cooking technique that softens the kabocha all while infusing all the flavors of the sweet soy sauce broth.  It’s really easy to make and a perfect warm side dish to enjoy with your meal as we head into the colder nights.  So join us with the fall festivities and pick up a kabocha next time see one at your supermarket for this quick and easy dish!

For those that aren’t familiar with kabocha, it’s a Japanese pumpkin but much smaller compared to its Western counterpart and green in skin color.  Used as an ingredient, it’s really sweet with some claiming it to be sweeter than butternut squash.

Simmered Sweet Pumpkin - Japanese Kabocha LowCarbingAsian Pic 2

Even though kabocha is naturally sweet, it’s pretty low-carb/keto friendly at ~8g net carbs per cup, which is around 2 servings worth.  It’s also packed with other healthy goodies like beta carotene (Vitamin A), Vitamin C and other essential minerals that help combat free radical cells among other health benefits.

On a quick note, cutting through a kabocha is very hard!  So a tip we picked up along the way is to throw the entire thing in the microwave for about 1 – 1.5 minutes and it becomes much more manageable to cut through! 

Simmered Sweet Pumpkin - Japanese Kabocha LowCarbingAsian Pic

For this dish, the special ingredients you would need are Soy Sauce, Swerve/Monkfruit and Japanese Sake.  You can get these ingredients on Amazon or at a local Asian supermarket.  You can usually pick up some kabocha at an Asian supermarket or even regular supermarkets depending on your region.

Now, let’s get cooking!

Prepping Time 3M

Cooking Time 15M

Total Time 18M

Net Carb/Serv ~4g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (1)

2) Cut 1 cup worth of 1″ x 1″ kabocha cubes, should be around 1/4 of the whole kabocha.  See pictures below on how we de-seed and cut the kabocha.  Note – if you’re having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 – 1.5 minutes.

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (20)

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (21)

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (6)

3) In a stove top pot, add water, Japanese sake, Swerve/Monkfruit, salt and bring to boil. 

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (6)

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (24)

4) Once boiling, lower heat to medium-low and add kabocha cubes along with Soy Sauce.  If needed, add more water until kabocha is submerged in the water.  Cover stove top pot 7/8 of the way to expose a little room for evaporation.  Cook for 15-20 minutes until kabocha is easily forked and then transfer to a serving plate.  Best enjoyed as a warm dish but can be enjoyed cold as well!

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (25)

Simmered Sweet Pumpkin - Japanese Kabocha Recipe (26)

Hope you enjoy your low-carb/keto Simmered Sweet Pumpkin – Japanese Kabocha!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Simmered Sweet Pumpkin - Japanese Kabocha LowCarbingAsian Pin 2

 

Simmered Sweet Pumpkin - Japanese Kabocha

The BEST Asian Low-Carb/Keto recipe for Simmered Sweet Pumpkin - Japanese Kabocha. Enjoy this traditional Japanese dish at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Side Dish
Cuisine: Japanese
Keyword: ketokabochadish, ketopumpkindish, lowcarbkabochadish, lowcarbpumpkindish
Prep Time: 3 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 18 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 Cup Cubed Kabocha ~1/4 of a kabocha
  • 2 Cups Water
  • 1 tbsp Swerve/Monkfruit
  • 2 tbsp Japanese Sake
  • 1/8 tsp Salt
  • 1 tsp Soy Sauce

Instructions

  • Gather all the ingredients.
  • Cut 1 cup worth of 1" x 1" kabocha cubes, should be around 1/4 of the whole kabocha. See pictures below on how we de-seed and cut the kabocha. Note - if you're having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 20-25 seconds.
  • In a stove top pot, add water, Japanese sake, Swerve/Monkfruit, salt and bring to boil.
  • Once boiling, lower heat to medium-low and add kabocha cubes along with Soy Sauce. If needed, add more water until kabocha is submerged in the water. Cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 15-20 minutes until kabocha is easily forked and then transfer to a serving plate. Best enjoyed as a warm dish but can be enjoyed cold as well!

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