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.



Adjust Servings

Recipe CategoriesAsian Side Dishes Vegetables


1piece(s)thumb sized piece ginger, peeled and minced
2Clovegarlic, minced
6eachgreen onions
1⁄4Cupdashi or chicken broth
1Tablespoondark brown sugar
1⁄2eachmedium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices
1Teaspoonyuzu 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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