Japanese Style Simmered Sweet Kabocha

Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Cut kabocha into small chunks about 1 and 1/2 inch cube.
  2. Leave skin on (the texture of the cooked skin is great!).
  3. Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
  4. Place the pan in high heat and bring it to boil.
  5. Turn down the heat to low.
  6. Simmer kabocha until the liquid is almost gone.
  7. Serve warm or cold. (I prefer it cold).


Most Helpful

My family loved this recipe. I did have to use consumme' though. Even my one year old grandson said YumYum when he ate it mashed up.

stephanie s. January 30, 2012

Easy, flavorful, healthy, quick! A very versatile side dish that compliments a good meal any time of the year. I recommend using Campbell's consomme, which has a deep aroma in itself.

Just Happy June 15, 2010

This is a great recipe for a classic dish. The weather turned cold recently and I made this to have with dinner. Even though it was room temperature, it was pure bliss for us! Thank you for posting this, Japanese Delight!

Akikobay March 06, 2007

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