Winter Melon Soup Recipe (Togan Squash Ankake) with Edamame & Bacon

🍈 Winter Melon with Bacon & Edamame in Savory Glaze

~A silky, melt-in-your-mouth winter melon dish infused with the deep umami of Donko Shiitake~

Winter melon (Togan) is the star of this dish, transforming into a tender, translucent delight when simmered. We’ve captured the rich flavors of bacon and Donko (thick dried shiitake) within a smooth, silken glaze (ankake). Every bite offers a deep, comforting aroma.

Winter melon is known for its cooling effect on the body, making it perfect for warm days. Combined with the liver-boosting properties of ornithine found in edamame, this is a truly body-friendly menu.

Variation Tip: Feel free to swap seasonings for consommé or chicken bouillon. Ingredients like crab sticks (kanikama) or corn also make delicious additions!

🥒 Quick Guide: What is Winter Melon (Togan)?

Flavor & Texture: A gourd-family vegetable originating from India. It has a mild, refreshing taste similar to cucumber. Because it’s subtle, it pairs perfectly with any ingredient. When simmered, it becomes incredibly soft and tender. Peeling the skin thinly reveals a beautiful emerald green finish.
The Name Mystery: Despite its name (literally “Winter Gourd”), its peak season is summer. It earned its name because it can be stored whole and stay fresh until winter. It has been a beloved vegetable in Japan since the Heian period.
Nutrition: Over 90% water! It’s rich in potassium and Vitamin C, great for reducing swelling and promoting healthy skin. In Ayurveda, the dried seeds are even used as traditional remedies for coughs and fevers.
Quick Tip: The “Summer fruit named after Winter” makes for a fun trivia point! Low in calories and gentle on the stomach, it’s the ultimate remedy for summer fatigue.

📊 Winter Melon Soup Nutritional Facts (Per Recipe / Serves 6)

Calories: 615 kcal
Protein: 22.9g | Fat: 31.2g | Carbohydrates: 66.5g
Salt Equivalent: 8.2g

🛒 Ingredients (Serves 6); Winter Melon Soup

[The Main Stars]

Winter Melon: 1kg (Whole weight before peeling/seeding)
Bacon: 70g (Cut into 1cm strips)
Edamame: 130g in pods (Yields approx. 60g shelled)
Dried Shiitake (Donko): 10g

[Liquids]

Shiitake Soaking Liquid: 500ml
Water (for parboiling): 200ml

[Seasoning Mix (☆)]

Light Soy Sauce (Usukuchi): 30g (Preserves the beautiful emerald color)
Sugar: 10g
Mirin: 15g
Dashi Granules: 5g

[Thickening Slurry]

Potato Starch (Katakuriko): 8g
Water: 50g

👨‍🍳 Winter Melon Soup Step-by-Step Instructions

1. Preparation

Rehydrate Shiitake: Soak dried shiitake in 500ml of water (approx. 20°C/68°F) for about 40 minutes. Pro Tip: Don’t toss the water! This soaking liquid is a goldmine of umami.
Prep Ingredients: Gently squeeze the mushrooms, remove the tough stems, and slice thinly. Shell the edamame.
Prep the Melon: Scoop out the seeds with a spoon. Carefully peel the skin with a knife. Pro Tip: Peel thinly so a hint of green remains—this creates that stunning “emerald” look. Cut into 4–5cm half-moons, then into bite-sized chunks (approx. 25g each).

2. Parboiling

Place the winter melon and 200ml of water in a pot.
Boil for 5 minutes, then drain. Pro Tip: This step removes the “grassy” smell of the gourd and helps it absorb the flavors better later.

3. Simmering

In the same pot, combine the parboiled melon, sliced shiitake, bacon, and the shiitake soaking liquid.
Simmer over medium heat until the melon is tender and translucent.
Add the Seasoning Mix (☆) and stir gently. Finally, toss in the edamame.

4. The “Ankake” Finish

Once the pot comes to a light boil, turn off the heat.
Give your starch slurry a quick stir (to ensure no lumps) and slowly pour it in while stirring the pot.
Turn the heat back to low and cook for 1–2 minutes. Pro Tip: Cooking the starch thoroughly ensures the glaze stays crystal clear and won’t turn watery as it cools.

💡 Tips for Success

The Emerald Technique: Using a sharp knife to shave the skin very thinly allows the vibrant green to shine through the translucent white flesh.
Serve Chilled: While delicious hot, this dish is incredible when chilled in the fridge! The flavors deepen, making it a refreshing companion for beer or cold sake on a hot summer night.
Why “Donko”? Using thick, meaty Donko shiitake (a specialty of regions like Oita) provides a superior texture and a much stronger aroma than standard dried mushrooms.

Enjoy the unique charm of winter melon all the way from summer to winter! (*ˊᵕˋ)♡‧₊

📖Related Link: Read the Japanese version of this article here! []　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!