Simmered Kabocha

Yay, we are in the pumpkin season! I bet the grocery store is busy decorating with pumpkins to attract customers, and they succeed because I bought one of them! I usually make soup or sauce, and I recently knew they are just yum as is! 

 

This is Japanese traditional food in the pumpkin season(of course!) and to be honest I didn’t like them when I was a kid…it appeared as preschool lunch, and it was soaked in milk (I remember it was…and I didn’t like milk. )I was trying to act the plate belonged to the girl sitting next to me, but she was small so she couldn’t handle the second serving. Later on, my teacher noticed I didn’t touch the food and she was shocked to see that because I was the one to finish lunch first, eat the biggest, and always smile while eating. She forced me to have a bite, and I don’t remember touching kabocha after 20 years. 

 

I don’t know why I started to touch kabocha again, probably I got bored with my usual food. Sometimes it’s good to break the shell we are hiding because it could bring us back to the right route direction to enjoy the food! 

 

<Today’s Recipe>

Simmered Kabocha 

simmered kabocha

<Ingredients>

 

<Directions>

  1. Cut the kabocha into a bite size.
  2. Pour all ingredients in a pot and bring it to boil.
  3. Reduce heat to medium low and make it simmered until the liquid is almost boiled up.

*if the kabocha isn’t still soft enough, add some more water. 

simmered kabocha

Easy, simple, healthy food that is loved by Japanese people, especially the older generation. I made it as a gift to my father in law, but when I tried to check the taste, I liked it! I never imagined eating kabocha until I reached around 20 years old. People, life is a full of unexpectation! 

 

<Other Simple Japanese Food Recipes>

Simple yet bright red tomato is an accent! Tomato Soba

tomato soba jelly sauce

Simple refreshing side dish! Radish Ponzu Salad

radish ponzu salad

Yummy dessert/snack! Baked Sweet Potato

Baked Apple & Sweet Potatoes

Enjoy home cooking and your own creation of homemade food:)

 

18 Comments Add yours

  1. Laura says:

    My family lived in Japan for a few years when I was very young, I grew to love Japanese food, I never heard of Kabocha, but I love pumpkin, one day I will have to give it a try.

    Liked by 1 person

    1. Tanooki says:

      Hi Laura, yes please! It’s a typical traditional food you’ll see during autumn~winter in Japan. When you cut kabocha just make sure you put it in a stable position or it’s good to microwave a little. Raw kabocha is so rock hard🤣

      Like

      1. Laura says:

        Thanks for the tip, I’ll be sure to be very mindful when cutting. 👌

        Liked by 1 person

  2. Sophia Dane says:

    My dear, I did not prepare it this way, with the addition of soy sauce and wine. You convinced me to try! And I really liked the story that follows this recipe.😉

    Liked by 1 person

    1. Tanooki says:

      Thank you Sophia! Yes a tiny bit of cooking wine and soy sauce can boost up flavor😋✨

      Liked by 1 person

      1. Sophia Dane says:

        I’ll definitely give it a try, I really like the idea. Have a great weekend. 😃

        Liked by 1 person

      2. Tanooki says:

        Thank you Sophia, you too!🥂✨

        Liked by 1 person

  3. johnrieber says:

    My wife found a Kabocha Pumpkin salad that calls for it to be shaved raw, rind and all!

    Liked by 1 person

    1. Tanooki says:

      OMG what!? Raw kabocha pumpkin salad?👀 I never know they could be eaten raw😳 what a pleasant surprise you just gave me, I gotta try😆😋😍🤤🎵

      Like

  4. Domeka says:

    I love the intro because it is true the stores are succeeding. I typically wait until the last week if I purchase one. Congratulations on your purchase and yummy recipes.

    Liked by 1 person

    1. Tanooki says:

      Hi Domeka! Thank you for warm comment❤️ Have a great weekend, probably you’ll wonder if you’d buy a pumpkin this weekend or next week?😉🎃

      Liked by 1 person

  5. Thank you for sharing

    Liked by 1 person

    1. Tanooki says:

      Of course! Hope you liked reading it😊💕

      Like

  6. Livia says:

    Thanks for sharing this recipe!
    It looks very delicious. 😋
    Do you mind if I ask if you eat the peel together with the pumpkin?
    I’ve always only eaten peeled pumpkin and I didn’t even know if the peel was edible or not. 🤔

    Liked by 1 person

    1. Tanooki says:

      You can ask me any question anytime! Well actually I never eaten peeled kabocha pumpkin tbh with this cooking method! In Japanese cooking we simmer it very thoroughly so skin become very soft and it’s edible!(You’re seeing the perfect guinea pig here😜) When I don’t eat pumpkin skin, that’s when I’m making either kabocha pudding or creamy soup😊

      Liked by 1 person

      1. Livia says:

        Thank you for enlightening me, Tanooki. 🙏😊 Cool, I didn’t know that you could eat the skin, too! 😊👍 (You don’t want to know how much time and energy I used to spend trying to peel these pumpkins every time I used them for cooking 🤪)

        Liked by 1 person

      2. Tanooki says:

        Ha~haha!🤣 Well you had a big lesson👍 I hope you didn’t get injured when you (and your knives too😂) were peeling off the pumpkin skin🙏✨

        Liked by 1 person

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