This dish brings back memories of living in Boston where I learned this recipe from my Japanese roommates. Sweet, nutty kabocha pumpkin is simmered with chicken thighs in a soy sauce based broth. The result is a warm, homey, and comforting dish, perfect for a winter’s meal but, surprisingly, can also be enjoyed as a cold dish in warm summer months.
What is kabocha?
Kabocha is a Japanese pumpkin well-loved in Hawaii and is enjoyed in many dishes including soups or curries. The flavor is often described as a cross between a pumpkin and a sweet potato.
Kabocha is readily available in Hawaii but if you cannot find it in your local market, buttercup squash is a good substitute. The skin on a buttercup squash is a bit thicker but the flavor and texture of the flesh is comparable to a kabocha.
As a bonus, you can clean and roast the seeds for a snack (not my favorite thing but it’s something my mom always enjoyed).
Why this dish works
The kabocha is the star of this dish with the chicken adding depth to the braising liquid. The sweet-salty umami of the braise is absorbed into flesh of the pumpkin resulting in a deeply flavorful and satisfying bite.
As the kabocha cooks, the skin softens and is easily enjoyed. You can always discard the skin after it cooks if you desire.
As mentioned above, this dish can be eaten hot with a side of steamed rice or it may be enjoyed cold.
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Braised Kabocha and Chicken
- Total Time: 35 minutes
- Yield: 6 1x
Description
Kabocha pumpkin and chicken are simmered in a umami-rich broth. This dish can be served hot or cold and is perfect with steamed rice.
Ingredients
2½ – 3 pound kabocha (pumpkin)*
1 pound boneless chicken thighs (about 2 large)
3 tablespoons vegetable oil
2 clove garlic, smashed
1-inch piece ginger, sliced
½ onion, sliced
1 14.5-ounce can low-sodium chicken broth
2 tablespoons sugar
3 tablespoons mirin
¼ cup low-sodium shoyu
Instructions
Carefully cut open the kabocha. Remove seeds and fibers and discard the stem. The skin is edible and does not need to be removed. Cut the kabocha into 2-inch pieces.
Cut chicken into bite-size pieces.
In a wok or large skillet on medium high, heat oil and sauté garlic, ginger, onions and kabocha.
Add chicken broth, sugar, mirin, and shoyu.
Cover and cook about 10 minutes.
Add chicken and cook, stirring occasionally, for 10 minutes.
Serve hot or chill for 2 hours before serving.
Notes
*You may substitute with buttercup squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dishes
- Cuisine: Japanese
Nutrition
- Calories: 330
- Sugar: 11 g.
- Sodium: 514 mg.
- Fat: 20 g.
- Saturated Fat: 4 g.
- Carbohydrates: 26 g.
- Fiber: 3 g.
- Protein: 15 g.
- Cholesterol: 74 mg.
Keywords: kabocha, chicken thigh
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