Simmered Kabocha Squash recipe - ingredients, nutrition and when to eat it
Simmered kabocha is a Japanese side dish made by gently cooking kabocha squash in soy sauce and dashi until glossy.
Simmered kabocha is a Japanese side dish made by gently cooking kabocha squash in soy sauce and dashi until glossy. Its sweet, comforting flavor goes well with rice for lunch or dinner.
Japanese · 25 minutes to cook
Nutrition (per 336g serving): 168.1 kcal · protein 3.3g · carbohydrate 40.5g · fat 1.3g · sodium 1203.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly sized pieces so they cook at the same rate.
Tips: Turning them often can break the edges, so gently shake the pot to coat them with the cooking liquid.
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Ingredients (1 serving)
- Kabocha Squash — 180 g
- Water — 120 ml
- Soy Sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Kombu — 2 g