Mini Kabocha Squash Simmered in Sweet Soy Glaze
Easy Mini Kabocha Squash Recipe, Sweet & Savory Glazed Pumpkin, Perfect Side Dish for Kids, Summer Meal Prep Idea
Make a delicious side dish with the sweet mini kabocha squash that’s in season! This glazed kabocha, reminiscent of the pumpkin dish my mother used to make, is a true crowd-pleaser for all ages. It’s a nutritious and delightful snack or side dish that children particularly love.
Main Ingredients
- 2 mini kabocha squash (approx. 420g)
- 100ml water
Seasoning Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract (or light soy sauce)
- 2 Tbsp sesame oil
- 2 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp sesame seeds
- 2 Tbsp chopped green onion
- 1 red chili pepper (optional)
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract (or light soy sauce)
- 2 Tbsp sesame oil
- 2 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp sesame seeds
- 2 Tbsp chopped green onion
- 1 red chili pepper (optional)
Cooking Instructions
Step 1
Prepare two mini kabocha squashes, each about the size of an adult’s fist (total weight approximately 420g).
Step 2
Thoroughly wash the squash. First, soak them in water with a little baking soda for about 10 minutes, then rinse them completely under running water. This ensures any dirt or residue on the skin is removed.
Step 3
Carefully cut the kabocha squash in half using a knife. Use a teaspoon to scoop out and remove the seeds and stringy insides.
Step 4
Trim any tough or overly hard parts of the skin with a knife. Then, cut the squash into large, bite-sized pieces, slightly larger than typical pieces (about 2-3 cm thick). Cutting them too small can cause them to break apart during cooking.
Step 5
Finely chop the red chili pepper, removing the seeds if you prefer less heat. Similarly, finely chop the green onion. These will serve as garnishes, adding color and aroma.
Step 6
Let’s make the sweet glazing sauce. In a pot, combine 2 Tbsp soy sauce, 1 Tbsp tuna extract (you can substitute with light soy sauce if tuna extract is unavailable), 2 Tbsp sesame oil, 2 Tbsp corn syrup (adjust sweetness to your preference), 1 Tbsp sesame seeds, and 100ml water. Stir well with a spoon until all ingredients are evenly mixed.
Step 7
Add all the prepared kabocha squash pieces to the pot with the mixed sauce. Turn the heat to high and cover the pot with a lid. Bring the mixture to a rolling boil.
Step 8
Once the sauce starts boiling, reduce the heat to medium. Keep the lid on and let the squash simmer for another 10-15 minutes, or until tender. Stir gently occasionally to prevent the sauce from sticking to the bottom of the pot.
Step 9
The best way to check if the squash is cooked is by piercing it with a chopstick or fork. It should slide in easily and smoothly all the way through.
Step 10
When the squash is fully cooked, add the chopped green onions and red chili peppers. Gently toss them in for just a moment or two. Be careful not to stir too vigorously, as this can cause the squash to break apart. Once lightly combined and the flavors have melded, turn off the heat immediately.
Step 11
Your delicious sweet and savory mini kabocha squash simmered in glaze is ready! It tastes wonderful served warm, or you can chill it in the refrigerator for a refreshing treat. Enjoy this delightful side dish or snack for yourself and your family!
