Kabocha squash is a flavorful squash that is naturally sweet. It resembles a buttercup squash but it is different.
When I cut open a kabocha, it has has scents similar to get of a honey dew melon. It’s dark green skin is also edible – so it is always advised to scrub the squash clean 🙂
INGREDIENTS (4 servings):
- ~650g kabocha squash
- 1 tbsp gluten-free soy sauce/tamari
- 1 tbsp sake*
- 2 tbsp maple syrup
- 125 mL filtered water
*can substitute with chinese rice wine, dry sherry or water
- Use a clean sponge to scrub the kabocha thoroughly.
- Cut off the stalk on the top and the bottom using a knife.
- Cut the kabocha squash into half from the top.
// The squash has a hard exterior but a hollowish center. So i tend to cut it through from the top until it reaches the hollow. Then move the knife to the side and cut it down. After move the knife to the other side and cut it down until the squash splits into half.
4. Remove the seeds and stringy stuff with a spoon.
5. If the kabocha is too big, you can wrap the half or quarter that you dont plan to use in cling wrap and store in the fridge.
6. Then cut off thin slices of the kabocha skin as shown in the photo below. This step allows the sauce to infuse into flesh later.
7. Cut the kabocha into half inch slices.
8. Then cut it into cubes.
9. Lets make the sauce, add soy sauce, maple syrup, sake and filtered water into a bowl. Mix well.
10. In a fry pan, or large pot, place the kabocha pieces skin side down without over lapping. Then drizzle the sauce all over. (see photo below).
11. Bring to a boil.
12. Once boiling, bring it down to a simmer.
13. Cover the kabocha with aluminum foil as shown in the photo below, and then cover the foil (and the fry pan/pot) with its lid.
14. Simmer for 5 to 8 mins.
15. Remove the lid and foil to check if a tooth pick could easily poke through the flesh. If yes, the the kabocha squash is ready. If not, put the foil and lid back and simmer until a toothpick can easily poke through its flesh.
16. Ready to serve!