Kabocha, the sweet Japanese squash, is a very versatile vegetable. You can simmer it in seasoned dashi broth (Kabocha no Nimono), or use it for salads, Tempura, or sweets like cakes and pies. It is great to know a variety of recipes, because using up a whole Kabocha can be challenging.
Kabocha Gohan is a very easy to make rice dish that you can make in no time. You don’t even need dashi. Just plain salt and a bit of sake will enhance the sweet Kabocha flavor, and adds aroma to otherwise plain white rice.
You can make this dish in a rice cooker if you have one. Mix rice, water, and seasoning and put kabocha on top. Turn on the rice cooker and that’s all you have to do. If you are cooking rice in a pot, you may want to watch the steamed rice recipe video first.
- 2 cups rice (using 240ml cup)
- 3 cups water (720ml)
- 1 tsp salt
- 1 tbsp Sake
- 2 cups Kabocha (peel and cut into 1-1.5 inch cubes)
- Put rice in a bowl. Wash and pour water out, then repeat 2 more times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
- Immediately before cooking, add salt and sake and stir. Add Kabocha and bring it to a boil on high heat without lid. When it reaches the rapid boil, put the lid on and reduce heat to simmer for 15 minutes.
- Let it stand for 10 minutes (don’t open the lid.) Fluff the rice with spatula (kabocha will be so soft that it will be mashed a little bit, but that’s OK.)