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  • Homestyle Braised Kabocha

Homestyle Braised Kabocha

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Braised kabocha, Japanese pumpkin, is simple, down-home Japanese cooking that I grew up eating, and now you can enjoy it too.
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Ingredients

1 kabocha 
Water 
Dash (very small splash) of Hon Tsuyu
​
1T shoyu  
1-2T brown sugar
About 1T mirin


What To Do

Cut and seed kabocha into approximately 1-inch chunks. You can cut bigger or smaller if you like, as long as they are all about the same size so that they cook at the same rate.

Set the kabocha pieces, skin side down in a single layer in a large pot, such as a dutch oven. Add just enough water to cover the bottom of the pan, but not enough to cover the kabocha. Mix Hon Tsuyu, sugar, shoyu and mirin together and mix into the water. Cover pot and bring to a boil. Once this happens, turn the heat down and let it steam for about 20 minutes. 

Notes and Talking Story

  • Kabocha is Japanese pumpkin. 
  • Braised kabocha is pure Japanese home cooking. My grandma made it; my mom makes it, and my kids, sisters, nieces and nephews all eat it. 
  • It looks like a flat green Halloween pumpkin, but does not turn orange unless it's really, really old. Not as stringy as Jack-o-Lanterns, and not as mushy.
  • The other thing that has been drilled into my brain is that the braised kabocha skin *IS THE BEST PART* If you ever eat at my mom's house and she makes this, make *SURE* you eat the skin. ​​

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog