Simmered Kabocha Squash Recipe

As I navigated my way through the rich world of Japanese cuisine, I stumbled upon this heavenly simmered kabocha squash recipe—a beautiful blend of sweet, savory, and umami flavors that’s as comforting as a cozy blanket on a chilly day.

I adore the rich flavors and comforting warmth of simmered kabocha squash. With its vibrant orange hue and natural sweetness, kabocha is a nutritional powerhouse, packed with beta-carotene and vitamins.

I gently cook it in a savory blend of dashi, soy sauce, mirin, sake, and a hint of sugar, creating a delightful balance that I find irresistible.

Simmered Kabocha Squash Recipe Ingredients

• Kabocha Squash: Rich in beta-carotene, aids vision, and boosts immunity.
• Dashi Stock: Umami-rich, enhances savory flavor, low in calories.
• Soy Sauce: Provides savory depth, contributes to umami richness.
• Mirin: Adds sweetness, helps balance flavors, subtle acidity.
• Sake: Tenderizes, mild sweetness, enhances overall flavor.
• Sugar: Balances savory elements, contributes sweetness.

Simmered Kabocha Squash Recipe Ingredient Quantities

• 1 small kabocha squash (about 2 pounds or 900g), seeds removed and cut into 1-inch pieces
• 2 cups dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• A pinch of salt

How to Make this Simmered Kabocha Squash Recipe

1. Begin by preparing the kabocha squash: cut it in half, scoop out the seeds with a spoon, and then cut it into 1-inch pieces. You can leave the skin on for texture and color.

2. In a medium-sized pot over medium heat, combine the dashi stock, soy sauce, mirin, sake, sugar, and a pinch of salt. Stir gently to dissolve the sugar.

3. Add the kabocha pieces to the pot in a single layer, ensuring they are mostly submerged in the liquid. If necessary, adjust the amount of dashi to cover them adequately.

4. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.

5. Simmer the kabocha for about 15 minutes, stirring occasionally to ensure even cooking. The squash should start softening but remain intact.

6. Remove the lid and continue to simmer for another 5 to 10 minutes, or until the liquid thickens slightly and the squash is tender when pierced with a fork.

7. Check for seasoning and adjust the soy sauce, sugar, or salt if necessary to balance the flavors according to your taste preference.

8. Turn off the heat and let the kabocha squash cool slightly in the cooking liquid, which will enhance the flavor absorption.

9. Transfer the simmered kabocha squash to a serving dish using a slotted spoon, allowing excess liquid to drain.

10. Serve the simmered kabocha as a warm side dish or chilled, garnished with a sprinkling of sesame seeds or chopped green onions if desired. Enjoy your delicious creation!

Simmered Kabocha Squash Recipe Equipment Needed

1. Chef’s knife
2. Cutting board
3. Spoon
4. Medium-sized pot with lid
5. Measuring cups
6. Measuring spoons
7. Stirring spoon
8. Slotted spoon
9. Serving dish

FAQ

• Q: Can I use other types of squash instead of kabocha?
  A: Kabocha has a unique sweet and nutty flavor, but you can try substituting it with butternut squash. The taste might differ slightly.
• Q: Can I use a different type of stock instead of dashi?
  A: While dashi provides an authentic Japanese flavor, you can use vegetable or chicken stock as alternatives for a different taste profile.
• Q: Is it necessary to peel the kabocha squash?
  A: No, the skin of kabocha becomes tender when cooked, but you can peel it if you prefer.
• Q: Can I omit the sake in this recipe?
  A: Yes, the sake adds depth to the flavor, but you can omit it if necessary, though the taste may be slightly altered.
• Q: How can I make this recipe gluten-free?
  A: Use gluten-free soy sauce or tamari to make the recipe gluten-free.
• Q: How long does it take to cook the squash until tender?
  A: It typically takes about 20-25 minutes over medium heat until the squash is tender.
• Q: Can I make this recipe vegetarian?
  A: Yes, use a vegetarian dashi stock made from kombu and shiitake mushrooms instead of traditional dashi.

Simmered Kabocha Squash Recipe Substitutions and Variations

• Dashi stock: Substitute with vegetable broth or chicken broth if you need a non-dashi option.
• Soy sauce: Use tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
• Mirin: Replace with a mixture of sake and a little extra sugar if mirin is unavailable.
• Sake: Substitute with dry sherry or white wine for a similar depth of flavor.
• Sugar: Consider using honey or maple syrup for a different sweetness profile.

Pro Tips

1. Pre-soak the Kabocha If the kabocha squash feels particularly dense, you can soak it in cold water for about 30 minutes after cutting. This helps soften the skin slightly and enhances its ability to absorb the flavors during cooking.

2. Strain the Dashi To ensure a smooth broth, strain the dashi stock through a fine sieve or cheesecloth before using it in the recipe. This step removes any small particles and results in a clearer and cleaner-tasting broth.

3. Use a Drop Lid If you have a drop lid (or *otoshibuta*), it can be used to keep the kabocha pieces submerged evenly in the cooking liquid, promoting even cooking and flavor distribution. If you don’t have a drop lid, a piece of parchment paper cut to fit the pot works as well.

4. Check the Tenderness of the Squash Use a toothpick or skewer to gently test the doneness of the squash instead of a fork, as it requires less force and is less likely to damage the pieces.

5. Finish with a Flavor Infusion Once the heat is off, consider adding a splash of fresh sake or mirin to the pot, then cover it and let it sit for an additional 5 minutes. This finishes the dish with a fresh, aromatic layer of flavor.