Kabocha no Nimono

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Japanese Simmered Pumpkin

This soft and flavorful Japanese Simmered Pumpkin is the ultimate comforting side dish. Made with "kabocha" simmered in a delightful assortment of Japanese condiments, it's the perfect side or bento box addition!

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Kabocha no Nimono

Yield

6 servings

Type

Side

Time

25 minutes

Level

Easy

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what you'll need:

» kabocha » dashi » mirin » sugar » soy sauce » sake

Cut the kabocha

Cut the kabocha in half and scoop out the seeds. Cut into large bitesize pieces with the skin on.

1

Heat with dashi

Arrange the kabocha skin side up in a single layer in a wide pan. Add dashi and bring to a boil over a medium heat.

2

Season

Once it starts to boil, add sugar, mirin, sake and soy sauce. Boil for 2 minutes and then lower to a simmer.

3

Simmer

Place a drop lid on top of the kabocha and simmer for 10 minutes.

4

Check

Pierce with a fork to check the doneness and continue to simmer until cooked to your liking.

5

Serve

Divide into serving dishes with a small amount of broth and enjoy!

6

See the full post for more information plus storage instructions!