Candied Kabocha (Daigaku-Kabocha)｜Easy Toaster Oven Recipe
Fluffy candied kabocha (daigaku-kabocha / 大学かぼちゃ) from the toaster oven—no deep-frying needed. Coated in a glossy maple-soy glaze that's impossible to resist.
Equipment
- kitchen knife
- cutting board
- Bowl
- toaster
- aluminum foil
- frying pan
- cooking chopsticks
- paper towel
Ingredients
Kabocha
- 200 g kabocha squash seeds removed
- ½ teaspoon oil
Glaze
- 2 teaspoon maple syrup
- 2 teaspoon mirin
- 1 teaspoon soy sauce
Finish
- black sesame seeds
Instructions
- Cut: Remove seeds and slice kabocha 5-8mm thick. Skin-on is fine.200 g kabocha squash
- Bake: Arrange slices on foil-lined baking sheet without overlapping. Rub oil lightly on surface. Bake at 250°C for 10-15 minutes until cooked through.*Flip halfway for even browning½ teaspoon oil
- Mix glaze: Combine maple syrup, mirin, and soy sauce in a bowl.2 teaspoon maple syrup, 2 teaspoon mirin, 1 teaspoon soy sauce
- Coat: Heat glaze in a frying pan until simmering. Add baked kabocha and cook, flipping occasionally, until glaze thickens. Sprinkle with black sesame seeds.*Watch heat to prevent burning
Notes
➤ Best Time to Eat: Fluffy when warm, silky when cool—both textures are good.
➤ Storage: Keep in the fridge in a sealed container. Best eaten the next day.
➤ Kabocha Varieties: Fluffy types (like Roron) work best here. Stringy, watery varieties will still taste good but won't have quite the same light texture.
➤ Oil-Free Option: Skip the oil if preferred—kabocha just won't caramelize as much.