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.
01Ingredients
- 1 small Kabocha squash
- 750g Kabocha squash
- 2 cup Dashi stock
- 2tbsp Soy sauce
- 2tbsp Mirin
- 1tbsp Sugar
- 0.25tsp Salt
Nutrition (per serving)98kcal
- Protein1.2g
- Carbs21.5g
- Fat0.4g
Fiber 2.1 gSodium 412 mg
02Steps
- 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.
- In a medium pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring the liquid to a gentle simmer over medium heat.
- Carefully arrange the kabocha pieces in the pot with the skin-side up in a single layer. Add the salt.
- 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.
- Remove from heat and let the kabocha cool in the simmering liquid. This allows the flavors to deepen. Serve warm or at room temperature.
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