Kabocha No Nimono Stewed Pumpkin Squash Japan
Delight in the comforting flavors of *Kabocha No Nimono*, a classic Japanese dish featuring tender kabocha squash simmered in a savory-sweet broth. This authentic recipe combines the umami richness of dashi stock with soy sauce, mirin, and a touch of sugar, creating a perfectly balanced glaze that soaks into the creamy, slightly nutty squash. The unique step of leaving the vibrant green skin intact ensures the pieces hold their shape while becoming beautifully tender. Ready in just 35 minutes, this easy-to-make dish is an ideal side for a traditional Japanese meal, pairing wonderfully with steamed rice and a variety of mains. Perfectly suited for seasonal or year-round enjoyment, *Kabocha No Nimono* brings a taste of Japan's timeless culinary tradition to your table.
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Recipe Information
Ingredients
- 1 small (approximately 2-3 lbs) Kabocha squash
- 500 ml Dashi stock
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar
- 0.25 teaspoons Salt
Instructions
Start by preparing the kabocha squash. Wash it thoroughly and use a sharp knife to cut it in half. Scoop out the seeds and fibrous parts with a spoon. Then, cut the squash into roughly 2-inch pieces, leaving the skin intact (it becomes tender when cooked).
In a medium-sized saucepan, combine dashi stock, soy sauce, mirin, sugar, and salt. Stir well to dissolve the sugar and bring the mixture to a gentle simmer over medium heat.
Carefully place the kabocha squash pieces into the saucepan with the skin side down. Arrange them in a single layer to ensure even cooking.
Cover the saucepan with a drop lid (otoshibuta) or use a sheet of parchment paper cut to fit the size of the pot. If you don’t have a drop lid, you can cover the squash pieces loosely with aluminum foil. Then, place the regular lid on the saucepan.
Reduce the heat to low and simmer gently for 20-25 minutes, or until the kabocha squash is tender when pierced with a skewer or fork but still holds its shape.
Remove the saucepan from the heat and let the squash cool slightly in the cooking liquid. This allows the flavors to deepen.
Serve warm or at room temperature, ensuring some of the flavorful broth is spooned over the squash pieces for extra taste. Enjoy as a side dish with steamed rice and other Japanese dishes.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 50.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2890 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
