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Japanese Simmered Pumpkin (Kabocha no Nimono)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 side
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 450 g kabocha squash skin-on
  • 300 ml dashi stock use kombu/shiitake dashi for plant-based diets
  • 2 tbsp mirin
  • ½ tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp sake

Instructions

    Cup of Yum
  1. First, scoop the seeds and soft pulp out of 450 g kabocha squash and discard.
  2. Cut the kabocha into equal size chunks, leaving the skin on.
  3. Place the kabocha pieces in a large pot with the skin side facing up. Make sure the kabocha pieces make only one layer in the pan so that the pieces aren't overlapping or sitting on top of one another.
  4. Add 300 ml dashi stock to the pot, place on the stove and bring to a boil over a medium heat.
  5. Once the dashi is boiling, add ½ tbsp sugar, 2 tbsp mirin, 2 tbsp soy sauce and 2 tbsp sake Continue to boil for 2 minutes and then lower the heat to a simmer.
  6. Place a drop lid in the pot touching the surface of the kabocha (you can use a sheet of foil or baking paper if you don't own a drop lid) and simmer for 10 mins.
  7. Pierce with a fork to check the softness. If it's not fully done, continue to simmer with the drop lid and check every 2-3 minutes.
  8. Enjoy!

Notes

  • Allow to cool and discard the broth before storing.
  • Refrigerate in an airtight container for 3-4 days.
  • To freeze, divide into portions and wrap with plastic wrap. Store in a ziplock bag or sealed container to protect from freezer burn and use within 1 month. Thaw in the fridge overnight or in a bento box for 1-2 hours.
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