Simple & Pleasing (Sweet) Stewed Kabocha Squash

1. 1

   Chop the kabocha squash into large sized pieces.

2. 2

   Trim off the sharp edges of kabocha pieces to prevent breaking while simmering (if you don't have time, skip this step).

3. 3

   Bring water and kabocha to the boil in pot.

4. 4

   When it boils, add all seasonings, cover with a lid, and reduce heat to a low flame (to simmer).

5. 5

   When the pumpkin becomes soft, drain all excess liquid, using the lid to keep the kabocha from falling out of the pot.

6. 6

   While agitating the pan, heat the kabocha over a strong-medium flame to cook off the remaining liquid from the surface.

7. 7

   Refer to the cooking tips.

8. 8

   As soon as it's done, transfer to a plate to prevent burning, then serve.

9. 9

   You can use the left-over liquid to make a different stewed dish .

* Per serving · 4 servings · Values may vary.

No additional tips available.