A few weeks ago I made J. Kenji Lopez-Alt’s Simmered Kabocha Squash (Kabocha No Nimono) from The Wok.

This essentially the same as the Simmered Daikon Radish (Daikon No Nimono). The simmered kabocha broth doesn’t use any sugar in the broth, though. Kenji says that the kabocha’s “natural sweetness” means it’s not needed.

The ingredients call for a slice of ginger, and Kenji says “the heat of ginger goes particularly will with simmered kabocha,” but never says when to add it. I added it to the broth at the beginning.

This was my third attempt cooking kabocha. (The first being Stir-Fried Kabocha Squash with Sake and Miso and the second being a recipe from Hot Thai Kitchen.) I have yet to find the natural sweetness advertised. Every time it has come out chalky and bland. Am I buying under-ripe squashes?

This time was no different and the resulting dish was not good.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.