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Kabocha Squash Nimono
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.
Ingredients
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.
