Originally posted September 07, 2015

Japanese Kabocha Gohan

Japanese Kabocha Gohan by Sarah Xiong

I started this recipe in a rice cooker but the rice cooked before the pumpkin cooked through. I finished in a rice steamer.


  • 1.5 c koshikahari medium grain rice
  • 1.5 c water
  • 16 oz kabocha, peel and cubed
  • 1 tsp sake
  • 1/4 tsp salt
  • 3 tbsp sugar


Rinse rice well til water runs clear. Add equal parts water to rice in a pot. Add sake, salt and sugar. Top with kaboucha. Bring to boil. When most of the water has evaporated transfer to a rice steamer. Steam til rice is soft and pumpkin is cooked through.



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Adapted from

Japanese Cooking 101
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