Kabocha with Soy Ginger Glaze

March 17, 2014 / By Foodland

Kabocha with Soy Ginger Glaze

Chef Keoni Chang shares this delicious recipe for braised Kabocha Pumpkin with a Soy Ginger Glaze. Braising kabocha brings out its sweet, nutty flavor and marries well with Asian ingredients like shoyu, ginger, garlic, and yuzu.
Course Side Dish
Cuisine Vegetables
Servings 6 portions


  • 1 thumb sized piece ginger, peeled and minced
  • 2 cloves garlic, minced
  • 6 green onions
  • 0.25 cup dashi or chicken broth
  • 3 tablespoons shoyu
  • 1 tablespoon mirin
  • 1 tablespoon dark brown sugar
  • 0.5 medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices
  • 1 teaspoon yuzu juice or mixture of ½ lemon juice and lime juice


  1. Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer.
  2. Add kabocha and half the green onions and cook 4 minutes, turn the pieces and cook 4 more minutes. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze.
  3. Serve on a platter, drizzle the remaining sauce over the pumpkin. Finish with the remaining half of the green onions and drizzle with the yuzu or lemon lime juice.
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