Kabocha no Nimono
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Japanese Simmered Pumpkin
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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
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Cut the kabocha
Cut the kabocha in half and scoop out the seeds. Cut into large bitesize pieces with the skin on.
1
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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
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Season
Once it starts to boil, add sugar, mirin, sake and soy sauce. Boil for 2 minutes and then lower to a simmer.
3
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Simmer
Place a drop lid on top of the kabocha and simmer for 10 minutes.
4
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Check
Pierce with a fork to check the doneness and continue to simmer until cooked to your liking.
5
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Serve
Divide into serving dishes with a small amount of broth and enjoy!
6
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FULL RECIPE »
See the full post for more information plus storage instructions!
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