Simmered Kabocha Squash


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

Ingredients

  • 4 cups cut Kabocha Squash
  • 1 cup

    water


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

Instructions

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

Notes

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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