To cook kabocha, simmering is very popular. Serve simmered sweet kabocha in a Japanese-style meal with steamed rice.
Japanese Kabocha
Japanese Kabocha
Ingredients:
- 1/2 kabocha (1 lb.), seeds removed
- 1 cup water
- 4 Tbsp. sugar
- 1 Tbsp. soy sauce
Preparation:
Cut kabocha into about 1 and 1/2 inch cubes. Peel kabocha skin around the edges. Put water, sugar, soy sauce, and kabocha in a medium pot. Heat on high heat and bring to a boil. Turn down the heat to low. Put a drop-lid or a sheet of aluminium foil on kabocha and cover with lid. Simmer kabocha for about 15 minutes, or until the liquid is almost gone.*Makes 4 servings
