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Simmered Kabocha (Japanese Pumpkin)

Simmered Kabocha Recipe

The amount of kabocha is indicative. It can be a bit more or less as long as it occupies one layer in your cooking pot. Leftovers can be kept in the fridge for a few days and served warm (re-heated in microwave), at room temperature or chilled.


  • 350g piece kabocha (カボチャ, 南瓜, Japanese pumpkin or winter squash)
  • 250ml water (or enough to just cover the pieces in a small pot)
  • 1 tsp instant dashi powder
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp brown sugar to taste

You also need

  • a small fitting cooking pot


  1. Remove the seeds, wash kabocha and scrub the skin. Cut to uniform bite-sized chunks. Optional: Trim the sharp edges of each piece for better presentation.
  2. Arrange kabocha pieces one layer in a small fitting pot. Add the rest of the ingredients. Bring to a simmer and season to taste. Cook for about 15 minutes, or until pumpkin is cooked through and tender.

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5 comments on “Simmered Kabocha (Japanese Pumpkin)”

  1. Can’t get enough of pumpkin these days…I usually have them roasted or in soup…this is a different and delicious way to prepare this autumnal treasure.

  2. The only hard thing to do for this dish is cutting up/slicing the kabocha :P That said, kabocha is one of my favorite squashes – I like the easy way out of steaming them. Will try the simmering method if I can :)

    • I buy a small piece instead of the whole kabocha. Use tip of knife to make the first cut on both ends and connect. Shall try steamed method some time too :)

  3. I love kabocha, and this is my favorite way to cook it…easy and simple.
    Have a wonderful week ahead Wiffy :)

  4. I love Kabocha and usually get the pre-cut ones from the Taka Cold Storage. Can’t seem to cut them well, take too much strength. Haha. I simply drizzle them with olive oil, sea salt and put in my toaster for 10 minutes. So yumms!!

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