Kabocha Squash Simmered in Dashi

This is a traditional Japanese kabocha squash recipe that’s savory, tender, and a little sweet.


  • 1 pound kabocha squash

For the broth:

  • 1 tablespoon sugar
  • 2 cups dashi broth (or 1 teaspoon dashi powder dissolve in 2 cups water)
  • 1 1/2 tablespoon light soy sauce
  • 2 teaspoons mirin


  1. Cut the squash in half and scoop out the seeds.
  2. Take the skin off one half and leave the other half on making sure the skin is scrubbed clean.
  3. Slice both halves into large bite size piece.
  4. In a medium size pot over high heat, add dashi and squash.
  5. When it’s boiling, turn the heat to low and simmer for 10 minutes.
  6. Add sugar, soy and mirin, stir well and cook for another 10 minutes. Serve warm.


This kabocha squash recipe will keep refrigerated in an airtight container for up to 3 days.

Keywords: Appetizer, bento

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