Have you ever tried kabocha squash? If not, you’re missing out on one of Japan’s most beloved ingredients. This vibrant, sweet, and nutty pumpkin is a staple in Japanese cooking, and today, I’m sharing a recipe that’ll make you fall in love with it: Kabocha Dango with Mitarashi Glaze.
Imagine chewy, slightly sweet dumplings made from kabocha, pan-fried to perfection, and drizzled with a glossy, savory-sweet glaze. Sounds irresistible, right? Whether you’re a seasoned cook or a newbie in the kitchen, this Japanese pumpkin recipe is simple, fun, and oh-so-satisfying.
Why You’ll Adore This Japanese Kabocha Pumpkin Recipe
Let’s be real—cooking with kabocha is a joy. It’s versatile, nutritious, and adds a touch of sweetness to any dish. But what makes this recipe stand out?
- It’s foolproof. Even if you’ve never made dango before, this recipe is beginner-friendly.
- It’s versatile. Enjoy it as a snack, dessert, or even breakfast.
- It’s packed with flavor. The Mitarashi Glaze takes it to the next level with its perfect balance of sweet and savory.
Plus, kabocha is rich in vitamins and fiber, making this treat as wholesome as it is delicious.
Japanese Pumpkin Snack Recipe
Ingredients
For the Kabocha Dango:
- ¼ kabocha squash about 250g
- 2 tbsp potato starch corn starch works too
- 1 tbsp cooking oil
For the Mitarashi Glaze:
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp potato starch
- 3 tbsp water
Instructions
- Step 1: Steam the Kabocha: Cut the kabocha into small pieces and steam them for about 10 minutes until tender. Pro tip: Don’t toss the skin! It’s edible and adds extra nutrients.
- Step 2: Make the Dough: Transfer the steamed kabocha to a bowl and mash it until smooth. Add potato starch and mix until you get a dough-like consistency. If it’s too sticky, add a bit more starch.
- Step 3: Shape and Pan-Fry: Roll the dough into small balls, then flatten them slightly. Heat oil in a pan and cook each piece for about 2 minutes per side until golden brown.
- Step 4: Whip Up the Mitarashi Glaze: In a small pot, combine sugar, soy sauce, mirin, and water. Bring to a boil, then add the potato starch mixture. Stir until the glaze thickens.
- Step 5: Serve and Enjoy! Drizzle the glaze over the pan-fried dango and dig in while they’re warm. Trust me, the combination of chewy dango and glossy glaze is pure magic.
Notes
- Kabocha skin is edible but can be removed if preferred.
- Store in the fridge for up to 5 days or freeze for 1 month.
- Adjust potato starch if the dough is too wet.
Image Credit: chefjacooks
Tips for the Perfect Japanese Pumpkin Recipe
- Microwave shortcut: Short on time? Microwave the kabocha instead of steaming.
- Adjust the texture: If your dough feels too wet, add starch gradually until it holds together.
- Get creative: Try stuffing the dango with cheese or red bean paste for a fun twist.
Storage and Variations
- Storage: Keep leftovers in the fridge for up to 5 days or freeze for a month. Reheat in a pan for that fresh-off-the-stove taste.
- Variations:
- Add sesame seeds for a nutty crunch.
- Serve with oshiruko (red bean soup) for a traditional treat.
- Toss them into miso soup for a savory twist.
Final Thoughts
There’s something truly special about Japanese pumpkin recipes. They’re simple yet deeply satisfying, and this Kabocha Dango is no exception. Whether you’re cooking for yourself or impressing guests, this dish is sure to delight.
So, what are you waiting for? Grab a kabocha squash and give this recipe a try. And don’t forget to let me know how it turns out—I’d love to hear your thoughts!
Looking for More Japanese Recipes?
Love Japanese food? Here are some easy and tasty recipes you’ve got to try:
- Japanese Broccoli Recipe
- Japanese Fish Cake Recipe
- Japanese Salmon Rice Bowl Recipe
- Japanese Daikon Salad Recipe
- Japanese Curry Roux Recipe
Try these recipes and bring the delicious taste of Japan to your home!
Tried This Recipe?
I’d love to hear how this Japanese Pumpkin Dango Recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
