1/2 Photos of Japanese Style Simmered Sweet Kabocha
Japanese Delight's Note:
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.
My Private Note
Units: US | Metric
- 1Cut kabocha into small chunks about 1 and 1/2 inch cube.
- 2Leave skin on (the texture of the cooked skin is great!).
- 3Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- 4Place the pan in high heat and bring it to boil.
- 5Turn down the heat to low.
- 6Simmer kabocha until the liquid is almost gone.
- 7Serve warm or cold. (I prefer it cold).
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Nutritional Facts for Japanese Style Simmered Sweet Kabocha
Serving Size: 1 (12 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 41.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 502.8 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.0 g
- Sugars 9.5 g
- Protein 0.9 g
The following items or measurements are not included: