Made with the kabocha squash my daughter loves.Once the kabocha squash is in the pot, don't touch it.Place the kabocha squash into the pot so that they don't overlap.I didn't put it in the ingredients list, but I recommend adding a shake of ajishio (umami-mixed) salt just before you turn off the heat. Recipe by Yoshimorisanchi

I love sweet simmered squash myself... But my son doesn't like it.So I tried simmering it in soup, and it was a success.The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon! Recipe by Nanagukun

Very very simple ingredients and method give you sweet salty simmered squash.This Japanese squash called Tetsu-kabuto(Iron-helmet)

Coconut milk is a very common ingredient in Asian cooking and I just love dishes made with it! It adds richness and creaminess to the food.

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.For instructions on how to season the chicken breast in Step 2, please refer to(Everyone loves it! Chicken Soboro Don) as it is the same. The kabocha squash falls apart easily once it becomes really soft, so take care when serving m(._.)m There are a lot of steps, but let's keep at it. Recipe by hiroconene

My grandma's simmered dishes contain brown sugar and they are sweet. I still remember that she used to make a pot full of simmered kabocha squash and I used to eat a lot of it because I loved it so much. I learned the taste from her, and I sometimes cook it with brown sugar to make it sweet.The brown sugar adds rich flavour to the dish. It's a little bit sweet so please adjust the flavour to your liking. Using brown sugar and sugar instead of using only brown sugar makes the flavour a little bit lighter. Ground sesame seed coated kabocha squash is also delicious. Recipe by Mikki-an

It was getting cold outside and I wanted to eat some stew and a comforting kabocha dish, so I made this recipe.Feel free to add any kind of vegetables.You can cut down the simmering times by microwaving the potato and carrot. Recipe by pink*milk

I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!

I made this recipe because I was chosen as a cooking tester for the artificial sweetener Pal Sweet. This doesn't use curry roux, so the curry is low in calories.If you prefer it spicy, add little more curry powder.If you don't like spicy food, put more sugar to make the curry mild and it will be easier to eat.Don't reduce the amount of curry powder, because the result would be something different from curry.It is delicious to put in other green vegetables instead of the kabocha squash. Recipe by Myoga no daidokoro

I wanted to make a simmered kabocha squash dish that wasn't sweet.Take care not to let it burn! Recipe by ichimi413

I ate this a lot when I was a child. It's a great way to have kabocha squash.Adjust the amount of katakuriko depending on how watery the kabocha squash is. If you like a very thick texture, I recommend adding a lot of it. This is a very filling kenchin soup, so think of it as a side dish. For 2 servings. Recipe by Yo-tan

I received lots of kabocha squash as a gift.I microwaved the kabocha for 3 minutes, but it really depends on the size.I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu