Kabocha is commonly simmered in Japanese cooking. It's one of the most popular kabocha dish in Japan.
- 1/2 kabocha (1 lb.), seeds removed
- 1 cup water
- 4 Tbsp sugar
- 1 Tbsp soy sauce
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 pan.
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 further cover the pan with a lid. Simmer kabocha for about 15 minutes, or until the liquid is almost gone.
*Makes 4 servings