Healthy Japanese Recipe: Kabocha to Ingen no Syoyu Bataa Itame (Kabocha and green beans sautéed in soy sauce & butter)

There are many kinds of pumpkins, and the kind you will find in Japan is called kabocha. Kabocha is sweet and has a firm texture, making it a favourite ingredient for baking and desserts. Its naturally sweet taste also renders itself to nice sweet-savory dishes, like this one!

Kabocha is rich in many vitamins and minerals such as beta-carotenoid, vitamin C, vitamin E, and potassium. It’s also a great source for fiber, and a 100 g contains 3,5 g of this important dietary component.

This easy-to-make recipe is both delicious and full of vital nutrition.   

Servings: 4


500 g Kabocha, cut into 4 cm cubes. If you are using a whole kabocha, take out the seeds first

200 g Beef, sliced into 5 mm thick slices (parts with a moderate amount of fat work best)

250 g fresh or frozen green beans

3 cloves of garlic, finely minced

1 Tbs butter

1 and ½ Tbs Soy sauce

Salt and black pepper to taste

Cooking Steps:

  1. Season the sliced beef with salt and pepper. Set aside.
  2. Put the kabocha in a medium-sized pot. Pour water to completely cover the kabocha cubes
  3. Cook the kabocha until they become soft about 15 minutes. Strain off the water. Set aside.
  4. In a frying pan (or a wok pan) melt the butter at a medium-high temperature. Add the garlic and sauté until fragrant.
  5. Add the beef to the frying pan stirring the meat until cooked about 1-2 minutes
  6. Lower the temperature to low-medium. Add the green beans stirring constantly to avoid burning. Cook until the beans achieve desired tenderness about 5-7 minutes
  7. Add the kabocha. Turn off the stove.
  8. Add the soy sauce and mix gently. Be careful not to mush the kabocha
  9. Serve and enjoy!

Tip: If you were lucky and got hold on a whole kabocha, you can freeze the leftover potion. Cube and cook. Let them cool. Once cooled, you can portion the cooked kabocha cubes into freezer bags and freeze.

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