Soy-Braised Kabocha

Peeling kabocha is no easy task! You can cut the squash in sections, then cut away the skin with a paring knife. For even easier peeling, you can boil the kabocha whole for 5 minutes. After drying thoroughly, use a vegetable peeler or a paring knife.

4-6 Servings

Updated: Tue, 04/03/2018 - 8:22am


  • 1½ pounds kabocha
  • ½ Tablespoon salt
  • 1 Tablespoon olive oil
  • 1 Tablespoon mirin
  • 2 Tablespoons brown sugar, divided
  • 2 Tablespoons tamari or liquid aminos
  • ¼ cup vegetable broth
  • 2 Tablespoons sesame oil
  • 1 cup chopped green onions, divided in half
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger
  • 1 cup shredded carrots
  • 1 Tablespoon sesame seeds or gomasio, for garnish


  1. Preheat oven to 400°. Line a baking sheet with parchment
  2. Peel kabocha and de-seed. After separating seeds from the kabocha's stringy membrane, rinse throughly,
    pat dry, and spread over baking sheet in a thin layer. Season
    with salt and drizzle with olive oil. Bake for 10-20 minutes,
    shaking occasionally to prevent burning. Remove from
    oven and let cool.
  3. While seeds are toasting, chop kabocha into ¾” chunks,
    yielding about 2-2½ cups.
  4. Sprinkle 1 Tablespoon brown sugar over chopped kabocha.
  5. In a small bowl, mix together mirin, 1 Tablespoon brown sugar,
    tamari and vegetable broth until sugar dissolves. Set aside.
  6. Heat sesame oil in a large skillet over medium heat. Stir in ½ cup
    green onions, garlic, ginger and carrots. Let cook until fragrant, about 30 seconds.
  7. Raise heat to medium high and add kabocha. Cook, stirring
    occasionally, until the kabocha begins to soften, about 5 minutes.
  8. Reduce heat to medium and add mirin mixture. Cover and
    let simmer for 5-10 minutes or until squash is tender enough to
    pierce with a fork.
  9. Transfer to a serving dish and garnish with remaining chopped green
    onions, sesame seeds and toasted kabocha seeds. Enjoy!