Microwave Kabocha Pumpkin

Featured in the Honolulu Star-Bulletin on July 30, 2008.

microwave kabocha


Microwave Kabocha Pumpkin

  • 1 kabocha pumpkin
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon hondashi (Japanese fish flavored soup granules)
  • 1/4 cup raw sugar
  • Dried shrimp to taste (optional)


  1. Remove seeds from kabocha and cut into chunks, leaving the skin intact.
  2. Mix remaining ingredients in a large microwave-safe bowl.
  3. Add pumpkin and mix to coat.
  4. Microwave for 12 minutes.
  5. Mix well and microwave for another 13 minutes.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including optional shrimp to taste):
120 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 550 mg sodium, 27 g carbohydrate, 7 g fiber, 14 g sugar, 5 g protein


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