About once a month or so, we make a trip to a Japanese supermarket to stock up on rice and other things we can’t get at the local grocery store. On this occasion, I allowed myself half a Kabocha, one of my favorite squash/pumpkin (but you can actually get Kabocha at any grocery store). I’ve always loved Kabocha Tempura, but deep frying things at home can be a hassle. And since I have no prior experience in erm tempura-ing, I think it’s best to leave it to the professionals at my favorite Japanese restaurant! So I turned to my trusty old oven for some Soy Sauce Roasted Kabocha.
The recipe is adapted from this Japanese cookbook I got a long long time ago. It has a lot of simple and delicious looking recipes that I still want to make one day! This soy sauce roasted Kabocha is exactly that, simple with a mild and fresh flavor. Of course you can always turn it up a notch by increasing the amount of marinade in the recipe, or even adding a little bit of red pepper flake for some heat. It would make a great appetizer or side dish or even a snack. The only pain is cutting and peeling the darn Kabocha, it is almost as hard as a rock! Good thing the piece I got was already halved. Once I got a whole Kabocha and I couldn’t cut it open. I don’t remember now what ever happened to that Kabocha… But this one went into my happy tummy, all of it!
Soy Sauce Roasted KabochaPrint Rate
- 1/2 a medium kabocha
- 1 tablespoon soy sauce
- 1 1/2 teaspoon olive oil
- 1 1/2 teaspoon sake
- 1 tablespoon roasted sesame seed
- Preheat oven to 400°F.
- Scoop out the seeds and cut off the rind. Cut into smaller wedges, about 1.5” – 2” pieces.
- Mix soy sauce, olive oil, sake and sesame seed in a bowl.
- Toss kabocha with the soy sauce mixture and pour into a roasting pan/baking dish.
- Bake for 20 – 30 minutes until tender. Check at the 20 minutes mark and turn the pieces over to get evenly brown if necessary/desired.