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Simmered Sweet Kabocha

User Rating 4.5 Star Rating (2 Reviews)


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

User Reviews

 5 out of 5
Wonderful!, Member hope037

I love this! My family has made this for generations but with varying amounts of shoyu (soy sauce). I never tried to make it myself until I came across this recipe. Kabocha is so hard to cut! It is good to peel the edges of the cubes as the recipe states. Thank you for this recipe. I now make this regularly for my daughter and my elders--much to their delight!

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