Fluffy and tender with barely any broth — it's like biting into a chestnut! This simmered kabocha is perfect for lunchboxes too. You're going to love it!
Ingredients
3 servings- Kabocha squash1 large quarter piece (approx. 450g, seeds removed)
- Kibi sugar (or raw cane sugar)a little over 2 tbsp
- ★Mirin1.5 tbsp
- ★Soy sauce1 tsp
- ★Water100cc
Directions
25 min- 1
If your kabocha is on the smaller side, adjust the amounts of seasoning and water accordingly for a well-balanced result.
- 2
Remove the seeds and stringy flesh from the kabocha. Wrap it in plastic wrap and microwave at 600W for about 1.5 minutes to soften it slightly for easier cutting (this step is optional). Cut into large bite-sized pieces.
- 3
Place the kabocha in a pot and add a little over 2 tbsp of kibi sugar. Swirl the pot to coat the kabocha evenly with the sugar. Do not turn on the heat yet.
- 4
When the sound changes from a sandy rattle to a rolling tumble and the kabocha starts releasing moisture and looks glossy, arrange the pieces skin-side down.
- 5
Add the ★ seasonings, cover with a lid, and cook over medium-high heat until most of the liquid has reduced (about 5–10 minutes). Keep a close eye on it as it can burn easily.
- 6
Once the pot is on the heat, try not to move the kabocha pieces. Handling them too much can cause them to break apart.
- 7
Remove the lid and continue cooking to evaporate the remaining liquid until a bamboo skewer slides through easily. A good cue is to turn off the heat when about 5mm of liquid remains on the bottom of the pot.
- 8
If most of the liquid is gone but the kabocha is still firm, add 50cc of water, cover with the lid, and cook over low heat while keeping a close watch.
- 9
Once done, replace the lid and let the kabocha cool naturally. This allows the flavors to meld and makes it even more delicious.
- 10
If left overnight, the texture becomes beautifully moist and smooth — without getting soggy at all — making it ideal for packed lunches.
Tips
If you find it too sweet, reduce the kibi sugar by half to adjust. Also, choosing a kabocha with a clear distinction between the skin and flesh will give you a better texture — firm and fluffy rather than mushy.
Nutrition
Per serving- Calories93 kcal
- Protein1.8 g
- Fat0.3 g
- Carbs21.7 g
- Sodium0.3 g
Fluffy and tender with barely any broth — it's like biting into a chestnut! This simmered kabocha is perfect for lunchboxes too. You're going to love it!
Ingredients
3 servings- Kabocha squash1 large quarter piece (approx. 450g, seeds removed)
- Kibi sugar (or raw cane sugar)a little over 2 tbsp
- ★Mirin1.5 tbsp
- ★Soy sauce1 tsp
- ★Water100cc
Directions
25 min- 1
If your kabocha is on the smaller side, adjust the amounts of seasoning and water accordingly for a well-balanced result.
- 2
Remove the seeds and stringy flesh from the kabocha. Wrap it in plastic wrap and microwave at 600W for about 1.5 minutes to soften it slightly for easier cutting (this step is optional). Cut into large bite-sized pieces.
- 3
Place the kabocha in a pot and add a little over 2 tbsp of kibi sugar. Swirl the pot to coat the kabocha evenly with the sugar. Do not turn on the heat yet.
- 4
When the sound changes from a sandy rattle to a rolling tumble and the kabocha starts releasing moisture and looks glossy, arrange the pieces skin-side down.
- 5
Add the ★ seasonings, cover with a lid, and cook over medium-high heat until most of the liquid has reduced (about 5–10 minutes). Keep a close eye on it as it can burn easily.
- 6
Once the pot is on the heat, try not to move the kabocha pieces. Handling them too much can cause them to break apart.
- 7
Remove the lid and continue cooking to evaporate the remaining liquid until a bamboo skewer slides through easily. A good cue is to turn off the heat when about 5mm of liquid remains on the bottom of the pot.
- 8
If most of the liquid is gone but the kabocha is still firm, add 50cc of water, cover with the lid, and cook over low heat while keeping a close watch.
- 9
Once done, replace the lid and let the kabocha cool naturally. This allows the flavors to meld and makes it even more delicious.
- 10
If left overnight, the texture becomes beautifully moist and smooth — without getting soggy at all — making it ideal for packed lunches.
Nutrition
Per serving- Calories93 kcal
- Protein1.8 g
- Fat0.3 g
- Carbs21.7 g
- Sodium0.3 g
Tips
If you find it too sweet, reduce the kibi sugar by half to adjust. Also, choosing a kabocha with a clear distinction between the skin and flesh will give you a better texture — firm and fluffy rather than mushy.