Kabocha no Nimono (Simmered Kabocha Squash) 南瓜煮物

Kabocha no Nimono is a classic Japanese comfort food featuring kabocha squash simmered in a savory-sweet dashi-based sauce. It's a simple yet deeply flavorful dish, often served as a side, showcasing the natural sweetness of the squash.

Nutrition (per serving)

Ingredients

• 1 small Kabocha squash
• 750g Kabocha squash
• 2 cup Dashi stock
• 2tbsp Soy sauce
• 2tbsp Mirin
• 1tbsp Sugar
• 0.25tsp Salt

Steps

1. Wash the kabocha squash, remove the seeds and fibrous parts. Cut the squash into bite-sized pieces (approximately 4-5 cm). Gently trim the sharp edges of each piece to prevent them from breaking apart during simmering.
2. In a medium pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring the liquid to a gentle simmer over medium heat.
3. Carefully arrange the kabocha pieces in the pot with the skin-side up in a single layer. Add the salt.
4. Cover the kabocha directly with an otoshibuta (Japanese drop lid) or a round piece of parchment paper with a hole in the center. Then, cover with a regular pot lid. Simmer over medium-low heat for 15-20 minutes, or until the kabocha is fork-tender.
5. Remove from heat and let the kabocha cool in the simmering liquid. This allows the flavors to deepen. Serve warm or at room temperature.

Related recipes

More Japanese recipes

Roasted Tea Tiramisu with White Miso Cream Nasu no Niage (Eggplant in Dashi Broth) Japanese Curry Rice Dipping Noodles with Pork Bone and Seafood Broth Pork Bone Ramen Buri Teriyaki (Yellowtail Teriyaki)