This Japanese kabocha squash recipe is light yet flavorful simmered in a sweet and savory broth. It’s the perfect side dish to add to any weeknight meal.
What is Japanese style Simmered Kabocha?
Japanese pumpkin also known as kabocha is cut into cubes and simmered in a light broth made from sake, soy sauce, and sweetener. The result is a soft and tender pumpkin full of wonderful umami flavor. It’s a very traditional Japanese kabocha recipe.
What ingredients do I need and how do you make simmered kabocha squash recipe?
- Kabocha – Japanese pumpkin, a type of winter squash with a bright orange flesh. Kabocha can be purchased in Asian or Japanese supermarkets.
- Sweetener – we like to use monkfruit erythritol blend to keep this dish sugar-free. You can also use regular cane sugar if you prefer.
- Sake – use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets.
- Soy Sauce – low sodium is preferred. For gluten-free, you can use tamari or coconut aminos.
What does kabocha squash taste like?
Kabocha squash has a subtly sweet taste with a velvety texture similar to a cross between pumpkin and sweet potato. The flesh is typically on the drier side when roasted in the oven however, simmered creates a moist kabocha texture that will be pleasing to any crowd.
Can you eat the skin of kabocha and what is the best way to cut it?
The skin of kabocha is perfectly safe to eat. If preferred, you can also peel the skin as well.
For easy cutting, place whole kabocha in the microwave for 20-25 seconds which will soften it up and make slicing easier. Remove pumpkin seeds with a spoon scraping the pulp off the flesh. Then using a sharp knife, cut down the middle, then in slices, and finally cubes.
What methods are there to cook kabocha?
- Roasting in the Oven – roasted kabocha squash with a drizzle of olive oil and a sprinkle of salt and pepper.
- Deep Frying – can be coated and fried for kabocha fries. A healthier alternative to french fries. Check out our recipe here.
- Air Frying – kabocha fries in the air fryer for those who preferred not to use oil. Check out our recipe here.
Is kabocha ok for keto?
Even though kabocha is naturally sweet, it’s pretty low-carb and 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
What is the nutrition information for this kabocha recipe?
- 37 Calories
- 6g Carbohydrates
- 1g Fiber
- 1g Protein
- 1g Fat
- 0mg Cholesterol
- 328mg Sodium
- 207mg Potassium
- 23mg Calcium
- 1mg Iron
- 793ui Vitamin A
- 7mg Vitamin C
Looking for other kabocha recipes?
- Baked Maple Glazed Kabocha
- Air Fryer Kabocha Pumpkin Fries
- Sweet n Salty Fried Kabocha
- Mashed Kabocha Salad
Now, let’s get making this Simmered Japanese Kabocha recipe!
- Prepping Time 3M
- Cooking Time 15M
- Total Time 18M
- Net Carb/Serv ~4g
- Servings 2
1) Gather all the ingredients.
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.
3) In a stove top pot, add water, Japanese sake, sweetener, salt and bring to boil.
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!
Hope you enjoy your Simmered Japanese Kabocha!
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Simmered Japanese Kabocha
- 1 Cup Kabocha ~1/4 of a kabocha
- 2 Cups Water
- 1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 2 tbsp Japanese Sake
- 1/8 tsp Salt
- 1 tsp Soy Sauce
- 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, sweetener, 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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