simmered kabocha

Marlene Nakamoto
October 23, 2018

Pumpkin season is kabocha season in Hawaii. Try this classic Japanese side dish for a salty sweet treat. You can enjoy it hot or cold, peeled or unpeeled. Make it your own!



  • 1 small kabocha* (about 2 lbs.)
    1/4 cup raw sugar
    1/4 cup low-sodium shoyu
    1 Tbsp. dried shrimp
    2 Tbsp. water


Cut kabocha in quarters and scrape out seeds and membrane with a spoon. Cut kabocha into chunks. 

Place remaining ingredients in saucepan and add kabocha. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook 15 minutes or until tender, stirring gently occasionally.

If you can’t deal with a whole kabocha, look for bags of peeled cubes at farmers markets and some big-box stores.

*If desired, slice off peel with a knife. If unpeeled, slice off any bumps. 

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