Sautéed Kabocha with Butter and Soy Sauce is a great side dish to any entree, from Japanese to American foods. In fact, the rich savory flavor with a touch of sweetness of this Kabocha would be a nice holiday dinner addition.
Kabocha squash is now easily found at local markets in the US all year around, although it’s in season in fall to winter. Kabocha is usually harvested in summer but develops its taste after being stored for a few months. Its flavor is at its best from October to December. Kabocha with colorful orange meat and deep green skin has a wonderful sweet taste, and it’s packed with nutrition. It’s a very versatile vegetable to make savory dishes, soups, and desserts.
Sautéed Kabocha is a very easy dish to make at home. The only thing to keep in mind is that Kabocha is quite hard, especially its skin. Cut it very carefully on a secured cutting board. If you’re worried, cut large chunks first and microwave for a few minutes. After the vegetable gets a little softer, then it can be sliced thinly. That will shorten the cooking time too.
If you see Kabocha at your local supermarket or farmers’ market in cooler seasons, definitely get it and cook this Sautéed Kabocha. It’s so good that you may want to double or triple the recipe to feed the whole family. Try it soon!
Sautéed Kabocha with Butter and Soy Sauce
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Ingredients
Instructions
- Cut Kabocha in half, and remove seeds and fibers from the center. Carefully slice into 1/4" thick pieces, about 1" x 2" in size.
- Heat a frying pan at medium low heat, add butter, and put Kabocha slices in a single layer in the pan. Cook 2-3 minutes on one side, turn over, and cook another 2 minutes.
- Turn off the heat, add soy sauce, Mirin, and sugar. Coat the Kabocha pieces with the seasonings well. Serve with ground black pepper
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