How to cook kabocha

Kabocha is a type of Japanese pumpkin. It is delicious on salads or just as a side, but first... You gotta cook it!

16
STEPS
INGREDIENTS

The kabocha we will be using

The kabocha we will be using

Take out the seeds

Take out the seeds

Cut into thin slices

Cut into thin slices

The finished slices

The finished slices

Add love oil and a little butter to the pan

Add love oil and a little butter to the pan

Add some kabocha. You will have to cook it in batches if you have a small pan like me.

Add some kabocha. You will have to cook it in batches if you have a small pan like me.

Flip! Mine got a little burned because I was trying to make this guide at the same time. Keep an eye on them, it should be a couple min on each side. You want to make sure it is soft

Flip! Mine got a little burned because I was trying to make this guide at the same time. Keep an eye on them, it should be a couple min on each side. You want to make sure it is soft

The finished kabocha

The finished kabocha

Round 2

Round 2

This is what it should look like if you pay attention haha

This is what it should look like if you pay attention haha

I cut mine in half to let it cool

I cut mine in half to let it cool

Once it cools (or not) you can eat it or store it for later

  • 1/4 Kabocha
  • 1.0Tbsp Olive oil
  • Little bit of Butter
Tokyo, Japan
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