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0 from 18 votes

Simmered Kabocha (Kabocha no Nimono)

With sweet, creamy blocks of kabocha squash and meaty chunks of atsuage tofu, this nimono, or Japanese simmered kabocha, is an easy and delicious way to cook this winter squash.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 154 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 500 grams kabocha squash (cut into 1-½-inch cubes)
  • 300 grams atsuage (cut into 1-½-inch cubes)
  • 2 cups dashi stock
  • ¼ cup sake
  • 2 tablespoons usukuchi soy sauce
  • 1 teaspoon evaporated cane sugar
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Add the dashi, sake, soy sauce, sugar, and salt to a pot that will fit the kabocha and tofu in a single layer and bring the mixture to a boil.
  2. Add the cubed kabocha and atsuage and cover the ingredients with a drop lid to keep the ingredients submerged. Lower the heat as needed to maintain a bare simmer and cook for 10-15 minutes or until the kabocha is tender enough for a toothpick to pass through.
  3. Turn off the heat and let the kabocha nimono cool to room temperature. I recommend letting the kabocha and tofu soak in the liquid overnight in the fridge, but you can also reheat it and serve it the same day if you're in a rush.

Nutrition Information

Calories 154kcal (8%) Carbohydrates 15g (5%) Protein 11g (22%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 1190mg (50%) Potassium 565mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1714IU (34%) Vitamin C 15mg (17%) Calcium 168mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 15g 5%
Protein 11g 22%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Sodium 1190mg 50%
Potassium 565mg 12%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1714IU 34%
Vitamin C 15mg 17%
Calcium 168mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.