Delicately sweet and savory, this classic Japanese side dish highlights the naturally nutty flavor of kabocha squash. Gently simmered in dashi with sake, soy sauce, and just a touch of sugar, the squash becomes tender yet holds its shape—thanks to traditional knife-beveling that keeps the pieces from breaking apart. The result is a comforting, minimalist dish that captures the essence of Japanese home cooking: simple ingredients, carefully balanced flavors, and beautiful presentation. Serve it warm with rice or at room temperature as part of a larger meal.
INGREDIENTS:
1 pound Kabocha squash, seeded
2 cups dashi (or water)
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon sugar (or less, to taste, depending on sweetness of the squash)
METHOD
Using a swivel peeler, remove most of the skin but leave some green stripes and patches for color and texture. Cut the squash into 1-inch chunks. Trim the sharp edges with a peeler or knife to create beveled edges—this helps the squash hold its shape during cooking.
Place the squash pieces skin-side down in a pot large enough to hold them in a single layer. Add enough dashi (or water) to just cover the squash. Place a slightly smaller lid or heatproof plate directly on top of the squash to keep it submerged during cooking.
Bring the liquid to a boil, then reduce to a gentle simmer. Cook for about 4 minutes, until a toothpick or knife meets slight resistance.
Remove the lid. Add the sake and sugar. Swirl the pot gently to distribute, then carefully turn the squash pieces so they are skin-side up. Cover again and simmer 2–3 minutes, until the squash is almost tender.
Pour in the soy sauce and simmer for another 2 minutes, until the squash is fully tender and the flavors are absorbed. (For a stronger soy flavor, add it earlier with the sake and sugar.)
Transfer the squash to a serving dish. Strain any squash bits from the cooking liquid, then return the liquid to the pot. Reduce over medium heat until it forms a thin syrup. Drizzle this sauce over the squash. Serve hot or at room temperature.
