Kabocha, also known as Japanese pumpkin, is a vegetable loved in Japanese households for its rich sweetness and fluffy texture. Its deep green skin and bright orange flesh are a common sight in dishes ranging from soups and stews to tempura, salads, and even desserts—especially during its peak season in autumn and winter.
In Japan, kabocha is also considered a nutritious and auspicious food. It's often eaten on the winter solstice, as it's rich in vitamin A, vitamin C, and dietary fiber, and is believed to help warm the body.
One of the most popular ways to prepare kabocha is nimono—a simmered dish where the squash is gently cooked in dashi, soy sauce, and mirin, bringing out its natural sweetness and producing a nostalgic, comforting flavor that embodies the essence of home-style Japanese cooking.
Interestingly, kabocha squash is relatively easy to find in North America, especially at Asian grocery stores or natural food markets. Thanks to its thick rind, it's long-lasting and very versatile.
In this recipe, fluffy sweet kabocha is simmered with flavorful ground pork and finished with a glossy, savory soboro-style sauce. It’s deeply satisfying and pairs beautifully with steamed rice.
15 minutes
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9 2/3 oz kabocha squash
- 5 1/4 oz ground pork
- 2 tsp. water
- 2 tsp. potato starch
- A3/4 cup dashi (or water)
- A1 1/2 tbsp. soy sauce
- A1 tbsp. mirin
- A1 tbsp. sake
- A1 tbsp. sugar
- A2 tsp. ginger paste (or grated ginger)
- A1 tsp. sesame oil
INSTRUCTIONS
- 1
Cut the kabocha into bite-sized pieces and place in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 600W for 5 minutes.
- 2
Heat in a skillet over medium heat. Add the ground pork, then the kabocha, and sauté.
- 3
Once cooked through, add A (water, soy sauce, mirin, sake, sugar, and ginger). Bring to a gentle simmer, reduce to low heat, and cook for 5 minutes, stirring occasionally.
- 4
Mix 2 tsp. water and 2 tsp. potato starch in a small bowl. Stir the mixture into the skillet to thicken the sauce.
RecipeID
164
Tips & Notes
・You can substitute 3/4 tsp. dashi granules dissolved in 3/4 cup water if you don’t have prepared dashi.
・If too much pork fat renders out during cooking, blot it with a paper towel before adding the seasonings.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.