Bento Style Simmered Kabocha Pumpkin

Did you know that we serve a delicious, savory chunk of kabocha pumpkin in each and every one of our bento boxes? It’s true! The mellow orange square with the green skin, usually nestled next to one of the entrees is it, in all of it’s sweet and gently salty glory. Kabocha simmered in this way is a quintessential Japanese side dish, and one that most enjoyers of Japanese home cooking are intimately familiar with. Fortunately, simmered kabocha pumpkin, like we have in our bento, is fairly simple to prepare, and only requires a few ingredients, basic skills with a knife, and a little patience. Check out the following recipe to prepare simmered kabocha at home and get you one step closer to making a traditional bento box of your very own!

Bento Style Simmered Kabocha Pumpkin

Serves 4

Prep time: 15 minutes

Cook time: 30 minutes

Resting time: 30 minutes

Total time: 1 hour 15 minutes


½ medium sized kabocha pumpkin (the whole pumpkin should weigh about 4lbs prior to cutting and seed removal)

2 tbsp Yamaki Kappo Shirodashi dashi base

2 tbsp mirin

200ml water (a little more than ¾ cup)