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Japanese Simmered Pumpkin Side

Japanese Simmered Pumpkin (かぼちゃの煮物)

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 5-6 sides 1x


How to make delicious Japanese Simmered Pumpkin (かぼちゃの煮物)


  • 450g Japanese Kabocha Pumpkin
  • 300ml Water
  • 2 tbsp Soy Sauce
  • 2 tbsp Sake
  • 2 tbsp Mirin
  • 1/2 tbsp Sugar


  1. First, scoop the seeds and pulp out of the kabocha. You can throw them away, we won't need them in this recipe.
  2. Cut the kabocha flesh into equal size chunks and leave the skin on. The skin is edible and it's good for you too!
  3. Place the kabocha pieces into a large pot with the skin side facing up. Make sure the kabocha pieces make only one layer in the pan, you don't want any pieces overlapping or sitting on top of one another.
  4. Add 300ml of water to the pot.
  5. Turn on the stove to a medium heat and bring the water to the boil.
  6. Once the water is boiling, add 2 tbsp sugar and 2 tbsp mirin, continue to boil for 2 mins.
  7. After 2 mins, add 2 tbsp soy sauce, 2 tbsp sake and turn the heat down to low.
  8. Simmer with the lid on for 15 mins until the kabocha is nice and soft.
  9. Serve as a side dish for a teishoku set meal or put it in a bento box.
  10. Enjoy!


You can store in the refrigerator for 2-3 days after letting it cool. Put some broth in the container too!

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Sides
  • Method: Boiling
  • Cuisine: Japanese

Keywords: Japanese Kabocha no nimono recipe, Japanese Simmered Pumpkin, Japanese simmered squash, Japanese simmered kabocha, simmered kabocha squash recipe, nimono recipe