Simmered Kabocha
Skin-on squash gently simmers in a small amount of sweet soy broth until a skewer slides through.
AI-generated serving illustration; actual results may vary.
JapaneseFood
10 minPrep
20 minCook
30 minTotal
EasyDifficulty
Ingredients
Method
- Scrub squash skin and cut into 3 cm pieces, shaving off any hard damaged skin.
- Arrange skin-side down in one layer; add water, soy sauce, sugar and ginger.
- Bring to a simmer, cover loosely and cook over low heat for 15–18 minutes.
- Check with a skewer; when it slides through, uncover for 2 minutes to reduce the liquid slightly.
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Tips
- Keep pieces still rather than stirring so soft edges stay intact.
- A small saucepan keeps the measured liquid around the squash.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.