Kabocha Squash Nimono

Name: Kabocha Squash Nimono
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500g kabocha squash, cut into wedges; 400ml dashi stock; 3 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 1 tbsp sugar

Japanese simmered pumpkin in sweet dashi broth — a delicate side dish. Pressing a paper cartouche directly onto the squash as it simmers keeps every piece basted in the broth so it cooks evenly without breaking apart from too much movement in the pan.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

easy

Cuisine

Japanese

veganvegetariangluten-free

Ingredients

500gkabocha squash, cut into wedges

400mldashi stock

3 tbspsoy sauce

3 tbspmirin

2 tbspsake

1 tbspsugar

Instructions

Place squash skin-side down in a single layer in a wide pan.

Mix dashi, soy, mirin, sake and sugar. Pour over squash.

Bring to simmer. Cut a cartouche (circle of baking paper) and press onto squash.

Simmer 15–20 minutes until squash is tender and sauce has reduced.

Serve at room temperature — squash tastes better after cooling in the liquid.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

1.5g

Fat

0.1g

Carbs

9.5g

Fiber

0.1g

Sodium

910mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.