Rice Cooker

Stuffed Kabocha (Japanese Squash)

  • Main Dish
  • Slow Cook

This savory and sweet kabocha squash recipe is stuffed with a delectable and hearty mixture of ground beef, ground pork and bacon.

Breadcrumbs and egg are used as a binder – while veggies like corn provide a garden fresh pop, and parsley introduces a verdant brightness.

It’s then topped with ooey gooey melted cheese.

Yep – this is one of those rare recipes that has ALL THE FLAVORS. And you can easily whip it up in your rice cooker!

Rice Cooker Setting: Slow Cook

  • Servings 2
  • Preparation
  • Cooking


Ingredients below are for a 5.5 and 10-cup cooker.

  • 1 Kabocha (diameter of 6 to 7 inches)
  • 1 Soup stock cube
  • 1/2 cup Shredded cheese
  • 2 3/4 oz Sour cream


  • 1/3 lbs Ground beef and pork
  • 1 Bacon
  • 1/2 Onion
  • 3 tbsp Corn
  • 1 tbsp Parsley, finely chopped
  • 1 Garlic clove, finely chopped
  • 2 tbsp Bread crumbs
  • 1 Egg
  • 1 tsp Flour
  • 1/2 tsp Salt
  • A dash Black pepper


  • Cut the kabocha (Japanese squash) into thirds and then remove the seeds.
  • Finely chop the onion, saute in oil and set aside to cool.
  • Cut the bacon finely.
  • Mix the stuffing ingredients together and stuff in the kabocha.
  • Place the stuffed kabocha in the inner pot, and then the crushed soup stock cube. Add water up to level 5 of the “Plain” scale (for the 5.5-cup and 10-cup cookers).
  • Heat for 50 minutes (for the 5.5-cup and 10-cup cookers) with the “Slow Cook” menu. Add the shredded cheese and warm
  • the dish for a further 15 minutes.
  • When cooking is complete, place the dish on a serving plate. Serve with sour cream.


Kabocha (カボチャ) is a Japanese winter squash. Also referred to as Japanese pumpkin, kabocha has flavor elements that meet halfway between a sweet potato and a typical Western pumpkin.

It’s common to see kabocha squash used in everything from simmered and stewed dished like hot-pot – all the way to being battered and fried as the tempura accompaniment to soba noodles.

The best part is that you can typically find kabocha squash year round at your local grocery store.


Kabocha is loaded with fiber – and is beta-carotene rich (which is great for your eyes).

But aside from the typical litany of health benefits we could list here, one of the coolest things about this Japanese squash is that it boosts the sweetness of any dish it is in, without resorting to traditional sweeteners like sugar.



Wondering how you can make this stuffed kabocha recipe in your rice cooker?

Well, it’s easier than you might think!

You see, your Tiger rice cooker can also be used as a slow cooker.

So instead of cooking rice in the inner pot, you’ll be simmering this all-in-one meat and veggie recipe by using the Slow Cook function.

And the best thing about this stuffed Japanese pumpkin recipe (aside from the out-of-this-world flavor) is that it’s largely a set it and forget it cooking process.

Just hit the Start key and take that extra time to work on something else… Or, heck, kick your feet up with a cup of tea (or maybe something a little stronger).

You’ve earned it, chef!

Products used in this recipe


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