Fried Kabocha Squash

By Natsuko Kure
October 31, 2013
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Author Notes: Tutorial Video is here (
Kabocha is an Asian variety of winter squash. As with other squash now is the season for kabocha.
I’m in love with this recipe although I don't usually like kabocha so much.. I think I don’t like the sweetness. This dish has the salty flavor of bonito flakes and soy sauce, and it balances salty and sweet flavors. My mom invented this recipe for me because hated kabocha, and I have eaten this dish tons of time. Today, this dish entices my husband who also dislikes kabocha.
Natsuko Kure

Serves: 2

  • 1/4 Kabocha squash, unpeeled, seeds removed with a spoon
  • 1 tablespoon Potato starch or corn starch
  • 2 teaspoons Soy sauce
  • 1 tablespoon Bonito flakes
  1. Put kabocha squash into microwave, heat for 2 min?(500w)*.
  2. Cut the kabocha squash into ¼ inch half-moons. In a small plastic bag (or Ziploc bag), Add the squash and potato starch. Shake it to coat evenly.
  3. Heat a skillet over medium heat. Add 1/4 inch of olive oil. After the oil is hot enough, fry the squash on both sides until brown. (usually for about 30 seconds per side)
  4. Drain on paper towels, and arrange on a serving plate. Sprinkle with bonito flakes and soy sauce
  5. Additional Notes: *After squash is heated in microwave, It will be softer. This is a trick to cut squash easily. You don’t peel the skin in this recipe but you can use this trick to peel skin on other occasions.

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