Kabocha Korokke is deep fried mashed kabocha squash mixed with ground meat and onion. It is a variation of Korokke (Japanese croquette), which is usually made with mashed potatoes. This beloved Japanese dish is great to be served as an appetizer or main dish, and it’s perfect to pack in a bento box.
Roasted Kabocha with Soy Maple Butter is an easy and delicious way to eat Kabocha squash, also known as Japanese pumpkin. Kabocha is cut into bite sized pieces and coated with melted butter mixed with maple syrup, olive oil, and soy sauce. There are so many ways to cook Kabocha (see all of our Kabocha…
Pumpkin Purin is a Japanese-Western fusion dessert that combines Western-style custard pudding (called “Purin” in Japanese) with Japanese kabocha squash, a widely popular sweet pumpkin variety. While its exact origins are unknown, it has long been a staple at Western-style confectionery shops and bakeries in Japan, eventually becoming established as a beloved dessert that’s also…
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.
Vegetable Agebitashi is deep-fried vegetables marinated in a Soy Sauce-based sauce. It can be eaten at room temperature or chilled. In summer, cold Agebitashi is very nice. Cook while it is still cool in the morning, and chill in the fridge in the afternoon until serving for dinner.
Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture.
Kabocha, the sweet Japanese squash, is a very versatile vegetable. You can simmer it in seasoned dashi broth (Kabocha no Nimono), or use it for salads, Tempura, or sweets like cakes and pies. It is great to know a variety of recipes, because using up a whole Kabocha can be challenging.
Kabocha no Nimono (かぼちゃの煮物) is a classic Japanese dish of simmered pumpkin cooked in a savory-sweet soy-based broth. Japanese pumpkin, known as Kabocha, has a naturally dense texture and rich sweetness that make it perfect for a variety of dishes — but Nimono (simmered vegetables) is arguably one of the best ways to showcase its flavor. This…