Simmered kabocha squash (Kabocha no nimono) from The Wok - Recipes and Techniques (page 530) by J. Kenji López-Alt

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Notes about this recipe

  • LittlePanFriedBun on January 31, 2026

    I used Chaganju Dashi Stock Packets for this. I simmered 3 minutes per package instructions and then added kabocha and gently simmered until barely cooked through. Added some fresh wood ear mushrooms at the end to simmer for 2 minutes or so.

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