By Japanese Delight on July 28, 2006
Photo by brokenburner
Photo by brokenburner
"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."
Serving Size: 1 (12 g)
Servings Per Recipe: 4
"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."
"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."
"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!"
"This recipe is very delicious. I substituted the dashi stock for vegetable stock for a vegan recipe and it came out delicious. Next time I will add mirin. Thanks."
"I was positive that the flavor of this would be far too infused with soy sauce... I had a 2+ lb kabocha, so I doubled the liquid (I used consomme), but kept the sugar (I used Splenda) and soy sauce amounts the same as written. I also have to admit that I cheated a bit by microwaving the squash for a few minutes, because I absolutely hate hate hate cutting raw winter squash!! Nonetheless, this was fantastic. I always thought that I liked winter squash baked / roasted plainly so that the flavor could come through, but the soy sauce didn't mask any of the natural sweetness at all. Thanks for posting!"
"Thank you so much for posting this recipe! To me this is pure comfort food!!!! Oyshee! (yummy)(not sure how to write that in English) My mom made this often when I was growing up. We had this for dinner with rice and miso soup. *Just a note that if you can't find kabocha, buttercup squash tastes almost the same and is available at most American supermarkets."
"I just finished cooking this dish tonight and it was yummy!!!! I've tried other kabocha recipes before and this one's the best! Thanks for sharing your recipe."
"This is a lovely simple recipe. Just as good cold as it is warm. The only thing I do a little different is add some mirin or a little sake if we have it in the house. Thank you."
"One of my community gardeners gave me a quarter of Kabocha and I used the freshly harvested pumpkin for this recipe. The taste is delicate and flavourful. A very simple yet wonderful recipe. It leaves an impact on the tastebuds. Definitely a keeper."
"This was a great dish! I left the skin on because I am used to having it that way. Thank you so much for sharing. :)"
"I had never eaten kabocha until I discovered it while living in Japan, where they call it "pumpkin". I think it's the most flavorful of all winter squash and has the best texture, as Japanese Delight says, stays firm even after being simmered. I love the flavor of this dish and just writing about it brings back such great memories of Japan. The wonderful aroma while this cooks reminds me of the wonderful smells coming from the homes in the neighborhoods where I walked my dog in Tsukuba. "