Simmered Kabocha Pumpkin Squash

Kabocha was surprisingly on sale at the supermarket this week. Kabocha is a Japanese pumpkin or squash that has a firm, dense texture and sweet flavor. It is a common side dish to bento boxes and appetizers. I've even seen it used in desserts.

I tried to replicate the Japanese side dish a few times with butternut or calabeza squash, but they're both too watery and fine for the dish to work. Kabocha is so dense that it holds its texture super well.

I modified today's recipe from Lunch in a Box, who makes lots of really adorable bentos! I didn't have mirin or dashi on hand, but felt I could do without with a little genius. My kabocha came out super tasty.

Simmered Kabocha Pumpkin 
Makes 6 side dish servings

1 kabocha squash (about 2 lbs)
2 tablespoons brown sugar
3 cardamom pods
1 large pinch red chile flakes
2 tablespoons light soy sauce
2 squares konbu (seaweed) totaling 6 square inches
3 coins ginger
2 cups water

1. Wash the kabocha, scrubbing lightly. The skin is edible, so it needs to be nice and dirt free.
2. Take a sharp vegetable peeler and cut stripes of the skin off of the kabocha. By making sure each piece has a little flesh exposed on the bottom, we boost the flavor!
3. Using a large, heavy knife, like a cleaver or chef's knife, carefully cut the kabocha in half. This is a little more difficult than cutting a watermelon open - it will have a good amount of resistance, so be patient and CAREFUL.
4. Scoop out the seeds and the stringy bits. Discard.
5. Cut the kabocha into 1-2 inch cubes. Try to be uniform!
6. In a large bowl, pour in a cup and a half of water, the soy sauce, and all the spices and seaweed. Mix gently. 
7. We need to cook the kabocha in a single layer. In a deep frying pan or pot, arrange the kabocha, skin side down in a single layer. I ran out of space and put some on top, but it meant I really had to make two batches.
8. Pour the sugar/soy/water mix over the kabocha. Place over high heat. Cover with a pot lid that is smaller than the diameter of the frying pan, so that the lid pushes down on the squash and allows steam to escape from the sides (AKA a drop lid)
9. When the liquid is at a roiling simmer, turn the heat down to a slow simmer. Cook for 20 minutes or until a fork goes easily through the squash. 
10. You may have to remove some squash and rotate around the not as well cooked pieces.
11. Drain the remaining liquid and reserve (would be tasty if you turn the leftovers into mashed sweet kabocha!). Allow kabocha to cool.
12. Om nom nom.