Stewed Kabocha かぼちゃに

serves 6 as a side One of my absolute favourite side dishes that I eat on a weekly basis! Hearty, sweet and creamy from the flesh of the kabocha, I love eating it on its own, or as an accompniment to rice. If i have left over cooking liquid i like to make a sauce for pasta or udon noodles my mashing the liquid with some of the softer pieces of kabocha.


- 1/2 kabocha squash
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp sugar
- 200 mL water


  1. Cut the Kabocha into large pieces, around 3cmx3cm cubes, or smalller. its up to you!
  2. in a pot add all the ingrdients besides the kabocha, and bring to a boil on high heat.
  3. Once boiling add the kabocha and reduce the heat to medium.
  4. Cover the kabocha with aluminum foil with a small hole to vent
  5. Continue cooking until the liquid has reduced by a third, checking once every 3 minutes.