Simmered Kabocha Squash

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This is one of my favorite ways to eat Kabochua Squash, especially in the summer when it’s grows abundantly in my dad’s garden. Don’t let its hard exterior scare you from giving it a try. You can actually eat the peel. Once it’s, it becomes extremely soft and tasty!


Simmered Kabocha Squash

Prep Time15 mins
Cook Time15 mins


  • 4 cups cut Kabocha Squash
  • 1 cup


  • 3 Tbs soy sauce
  • 1 Tbs sugar
  • 1 Tbs mirin
  • 1/2 tsp salt


  • Combine ingredients in medium size pot
  • Bring to boil.
  • Cover and simmered for approximately 10 minutes or until tender.


You can leave the skin on the squash. Less peeling, and it's delicious! Just make sure you clean and scrub the skin well.

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