Here's another vegan dish that uses kabocha: https://norecipes.com/vegan-katsu-curry/

Bitte noch mehr vegane Kabocha Rezepte auf deinem Blog und auf YouTube.
Ich bin süchtig nach sweet Kabocha.
Grüße,
Gabriel

Hi Sandi, unfortunately the kabocha will fall apart in the dashi if you bake it first. If you have a heavy knife like a cleaver, you might want to try that. Otherwise use the sharpest heaviest knife you have and use a rocking motion to cut through it.

So glad you enjoyed this Kathy. It's a regular staple on our table this time of year.

Hi Marc,
Sounds like the dish my mother used to make. I’ll have to try this one because I loved it. But I don’t buy kabocha very often because it’s so hard to cut. I think I should try baking it first, then it’ll be easier. How long do you think I should bake it for?

This dish is wonderful, and it really honors the flavor of the squash. The dashi and seasonings enhance, rather than cover up, the flavor. The agadashi tofu brings in some great texture. Very satisfying!