Kabocha Ankake Style


Since my partner and I became vegans a few years ago, we had been making mostly Western recipes, perhaps because there’s so many nice cookbooks and recipes available on the web. Lately, however we’ve been experimenting with veganizing our favorite Japanese and Chinese dishes. Hope you like this one…

Living in Japan, I am using the ingredients easiest to find here (hopefully not too difficult for you), and will recommend alternatives wherever possible. This recipe replaces typical Bonito fish flavored stock with Konbu kelp (whole or powdered)–or alternatively dried Shiitake mushrooms–and uses “Usukuchi” (lightly colored, but saltier than regular) soy sauce.


For the pumpkin:

1 Small Japanese Pumpkin

2 cups broth (Konbu kelp or Shiitake mushroom flavor)

6 tablespoons of sugar (flavorless sweeteners i.e. Agave, Lakonta, preferred over brown sugar)

3 tablespoons mild (usukuchi) soy sauce

1 tablespoon of Sake

For the Ankake sauce:

100g soy mince (if dried, first rehydrate according to instructions)

1/2 cup peas (fresh or frozen)-snow peas, if available

1 cup broth (Konbu or Shiitake)

1 tablespoon sugar (flavorless sweeteners i.e. Agave, Lakonta, preferred over brown sugar)

1 tablespoon mild (usukuchi) soy sauce

1 tablespoon potato starch or corn starch (dissolved in 1 tablespoon water)

Sansyou (ground Japanese pepper) to taste


Wash the pumpkin and cut into 8-10 wedges (depending on size)

Using a vegetable peeler or knife, partially remove a stripe of skin from each slice of pumpkin

Place pumpkin pieces in a vegetable steamer and cook until just tender (you should be able to pierce with a thin skewer–about 20 minutes)

Place steamed pumpkin pieces in the vegetable broth, add the sugar, cover lightly and simmer for 2-3 minutes. Add mild soy sauce and sake and simmer just until flavor of broth is absorbed into pumpkin.

In a small saucepan, place Ankake sauce ingredients and heat until sugar is dissolved. Add the soy mince, peas, and simmer over low heat. Add the potato or corn starch and blend to thicken the sauce.

Serve in individual bowls, by placing pumpkin pieces, adding a littleย soup, then some Ankake sauce. Sprinkle the top with Japanese pepper, to taste.


Japanese chefs trim the corners of each piece of pumpkin in order that it does not break apart when picked up using chopsticks. Be careful not to overcook pumpkin, either.

I always clean and roast the pumpkin seeds to eat for a snack or use in other recipes. I re-use pumpkin skin in soups, too!

  1. EleonoraNW3 20 August 2010 at 06:04

    Hi TokyoVegan, your recipe looks delicious? I was wondering, though, what’s the TVP mince? is that something like soy…? Thanks ๐Ÿ™‚

  2. Sauro Martella 20 August 2010 at 07:45

    Hello TokyoVegan

  3. TokyoVegan 20 August 2010 at 08:02

    Hello, Eleonora.
    Yes, TVP is Textured Vegetable Protein. It comes in small mince, as well as larger chunks. I use it in Vegan Chili, too, or any recipe in place of ground meat. I hope you can find it.

  4. Pizza pie 20 August 2010 at 16:09

    Here I find “Soja texturรฉe”, I don’t know in Italy how it is called but I think Eleonora will find it in London, too it’s very useful and I like to use it…
    I’ve got two kinds of sake at home: nihonshu and ryorishu, wich one can I use for this recipe? If I find out the pumpkin!!!
    Thank you for this nice and different recipe! ๐Ÿ™‚ ๐Ÿ™‚

  5. TokyoVegan 21 August 2010 at 04:12

    Hi, PizzaPie! We prefer Nihonshu, but you can use Ryorishu if that’s all you have. Some ryorishu contains additional ingredients (salt, vinegar and other flavorings) which could alter the taste. Re. TVP, I recall that another friend of mine in UK uses “Soy Mince”, which is like TVP but not dried. Whichever is used, the volume in the recipe (100g) assumes it is already reconstituted (wet).

  6. Pizza pie 30 August 2010 at 21:28

    Thank you for your answer: I don’t use salt usually… If I can… ๐Ÿ™‚ I’ve got Nihonshu! I bought Ryorishu for another recipe but I find it too salted… I will use it anyway… someway… ๐Ÿ™‚
    I think soy sauce is enough salted for me.
    I’m used to have dry TVP at home, I’ve never used the other one… I don’t find it in shops of my quarter. Bye! ๐Ÿ™‚

  7. TokyoVegan 31 August 2010 at 08:49

    Great-you’re all set with the Nihonshu. Have a glass with your dinner, too:)
    Good luck!

  8. Susi 31 August 2010 at 17:37

    wonderful recipe…even if cann’t pronunce the title ๐Ÿ˜‰
    Wow, you’re really good in kitchen

  9. Suso 1 September 2010 at 22:01

    I love this recipe and i love japanese pumpkins!

  10. TokyoVegan 4 September 2010 at 09:58

    Thank you, Suso.
    I hope you will be able to enjoy eating it!

  11. Pizza pie 5 September 2010 at 07:47

    I will… Hic… ๐Ÿ˜†

  12. Pizza pie 18 September 2010 at 21:08

    Yes yes yes! I’ve got it! I went in the Japanese quarter in Paris and… I found it!!! So, I have two nice, round, green, kabocha in my kitchen know! :mrgreen:
    Thank youuuuuuu! ๐Ÿ˜†

  13. Lisa 7 October 2010 at 18:47

    Seems really yummy…. ๐Ÿ™‚

Leave a Reply


© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network






Life Network