Japanese Style Simmered Sweet Kabocha Recipes
SIMMERED KABOCHA SQUASH
Savory and comforting, this simmered kabocha squash side dish is easy to prepare and so onolicious.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Wash the kabocha and discard the seeds. Do not peel the kabocha.
- Cut kabocha into 1 ½ inch squares.
- Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
- Cover and bring to a boil.
- Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
- Serve warm or at room temperature as a side dish. Eat and enjoy ^_^
JAPANESE STYLE SIMMERED SWEET KABOCHA
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.
Provided by Japanese Delight
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Soak kabocha in a bowl of water for 15 minutes. Drain.
- Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
- Cool before serving, about 10 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
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- 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.
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