Stewed Kabocha Pumpkin

The sweetness of pumpkin is coupled with the sour taste of soy sauce and katsuobushi, for a balanced and healthy original Japanese recipe…

Ingredients (for 2)

  • 2 cups chopped pumpkin
  • 2 tbsp mirin
  • 1 tbsp katsuobushi
  • 1 tbsp white sugar
  • 1 tbsp soy sauce
  • 1 cup water


  • Wash, deseed and cut the pumpkin or winter squash in cubes
  • Take a deep sauté pan and add water, pumpkin cubes and katsuobushi
  • Bring to a boil at medium heat
  • When the water boils, add white sugar and mirin, and stir
  • Partially cover with a lid, so that water can evaporate but pumpkin is cooked through
  • Cook for 6-7 minutes and then stir in the soy sauce
  • Simmer for 8 minutes more at low heat and serve warm!