Have you tried Kabocha (カボチャ, 南瓜) before? It’s called Kabocha squash in the U.S. and Japanese pumpkin in Australia and New Zealand. This simmered kabocha is one of the easiest way to cook kabocha, and of course it is super delicious!
What is Kabocha?
Kabocha is an Asian variety of winter squash, but in Japan, we refer to it as simply pumpkin. Kabocha’s exterior and texture is very hard when it’s raw, and has thick deep green skin. I know it’s not particularly “pretty.” But when you cut it open, (it will require some strength to cut through), you will see a beautiful intense yellow-orange flesh inside.
Kabocha is very moist and has a chestnut-like fluffy texture. It’s also filled with beta-carotene (which is converted to vitamin A by our body), iron, vitamin C, and B.
Simple and Delicious Simmered Kabocha
Because kabocha is naturally very sweet, and sweeter than butternut squash, a nice way to enjoy the kabocha’s natural flavor is to simmer it with minimum seasonings. For this recipe, I used only Shio Koji (塩麹), which brings out nice umami from kabocha.
Shio Koji
Shio koji is a traditional Japanese ingredient made with fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. If you want to read more about it, click here.
To get the Simmered Kabocha with Shio Koji recipe, click here over at Hikari Miso’s website.
Where to Find Shio Koji for Simmered Kabocha?
I use shio koji from Hikari Miso and their products are available in Japanese grocery stores and on Amazon.
If you want to make Homemade Shio Koji, watch this short video below. For the step-by-step recipe, click here.
Other Delicious Kabocha Recipes
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Simmered Kabocha with Shio Koji
Ingredients
- 12 oz kabocha squash
- 1 Tbsp Hikari Miso Shio Koji (or substitute 2 tsp kosher salt)
- water
Instructions
- Cut 12 oz kabocha squash into 1-inch (2.5-cm) chunks. Put them in a medium saucepan.
- Add just enough water to completely cover the kabocha. Then, add 1 Tbsp Hikari Miso Shio Koji.
- Bring to a boil, then lower the heat to a simmer. Cook the kabocha until a skewer goes through smoothly, about 4–5 minutes. Take the pot off the heat.
- Cover with a lid and set aside to allow kabocha to slowly absorb the shio koji flavor. The residual heat will continue to slowly cook the kabocha squash during this time. If you overcook the kabocha squash, it will get mushy and lose its shape and appeal. You can serve this dish cold, at room temperature, or warm.
Nutrition
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!
Editor’s Note: The post was originally published on February 9, 2014.
