Vermicular | Simmered Kabocha Squash

Simmered Kabocha Squash

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
20 min
Cooking Steps

[LOW] 20 min


½ medium kabocha squash (650 g), skin-on, seeded and cut into large chunks

Sauce Mixture
1 tablespoon mirin (sweet rice wine)
1 tablespoon soy sauce
1 tablespoon sake

  1. Combine ingredients for Sauce Mixture. Set aside.

  2. Add 2 tablespoons of water in the pot. Lay a sheet of parchment paper and add in cut kabocha on top. Drizzle sauce mixture on kabocha and toss well.

  3. Cover and simmer over [LOW] heat for 20 minutes or until tender. Let cool and serve.

  • Kabocha tends to absorb liquid; using a sheet of parchment paper will help avoid kabocha from getting burnt.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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