Simmered Japanese Pumpkin

Japanese pumpkin contains large amount of Vitamin E and β-carotene. Also known as an "anti-aging vitamin", vitamin E prevents age spots and wrinkles.
Servings4 servings
Cooking Time25
Calories (1 serving)105 Calories
Sodium (1 serving)1.4 g


  1. Scoop out the junk of Japanese pumpkin (or buttercup squash) from the center using a spoon. Partially slice off the rind, chop into a mouth-bite size, and round off the corners.
  2. Put STEP1 in a pot, with the rind touching the bottom of the pot. Pour mixture of sugar (1/2 tablespoon), water (250ml), and "KOMBU TSUYU" (50ml) in the pot and bring to boil. Place a small lid directly on the pumpkin, and simmer for 15 minutes over low heat.
  3. Once the pumpkin is fully cooked, turn down the heat, and serve.