Braised Kabocha Squash
A comforting Japanese-style simmered kabocha squash cooked in a savory-sweet soy dashi broth. The squash cooks quickly into tender, flavorful bites without the need to peel the edible skin.
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🍳 Cooking Flow
Prepare and strain a soy-dashi broth in a wok. → Cut unpeeled kabocha squash into bite-sized chunks. → Simmer the squash in the broth under a parchment paper lid for 10-15 minutes. → Transfer to a bowl with broth and garnish as desired.
Cooking Steps
Brief Cooking Order
Prepare and strain a soy-dashi broth in a wok. → Cut unpeeled kabocha squash into bite-sized chunks. → Simmer the squash in the broth under a parchment paper lid for 10-15 minutes. → Transfer to a bowl with broth and garnish as desired.
Introduction
A comforting Japanese-style simmered kabocha squash cooked in a savory-sweet soy dashi broth. The squash cooks quickly into tender, flavorful bites without the need to peel the edible skin.
Step 1
Prepare a dashi stock by briefly simmering kombu and katsuobushi (bonito flakes) in water, then strain and combine with soy sauce in a wok to create the braising liquid.
Step 2
Cut the kabocha squash into bite-sized chunks, keeping the skin on since it becomes tender and completely edible when cooked.
Step 3
Add the kabocha squash chunks directly into the simmering soy-dashi broth in the wok.
Step 4
Cover the squash with a cut parchment paper drop lid (otoshibuta) and simmer gently for about 10 to 15 minutes.
Step 5
Check that the squash is tender and cooked through while making sure the skin has not separated or peeled away.
Ingredients List
Important Notes
Do not peel the kabocha squash; the skin becomes soft, tender, and fully edible during simmering, which saves preparation time.
Using a parchment paper drop lid (otoshibuta) keeps the squash pieces submerged and allows them to cook evenly without aggressive boiling.
Monitor the squash closely towards the 10-15 minute mark to prevent overcooking and keep the skin from peeling away.
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