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–+ servings
Japanese Simmered Pumpkin Side

Japanese Simmered Pumpkin (Kabocha no Nimono)

4.34 from 3 votes
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Bento, Sides
Cuisine Japanese
Servings 6 side portions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Bento, Sides
Cuisine: Japanese
Servings: 6 side portions

Ingredients 
 

  • 450 g kabocha squash skin-on
  • 300 ml dashi stock use kombu/shiitake dashi for plant-based diets
  • 2 tbsp mirin
  • ½ tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp sake

Instructions 

  • First, scoop the seeds and soft pulp out of 450 g kabocha squash and discard.
    Kabocha Japanese squash on a black chopping board with seeds scooped out
  • Cut the kabocha into equal size chunks, leaving the skin on.
    Kabocha Japanese squash cut into bitesize pieces on a black chopping board
  • Place the kabocha pieces in a large pot with the skin side facing up. Make sure the kabocha pieces make only one layer in the pan so that the pieces aren't overlapping or sitting on top of one another.
    Bitesize pieces of Kabocha Japanese squash in a saucepan
  • Add 300 ml dashi stock to the pot, place on the stove and bring to a boil over a medium heat.
    Kabocha Japanese squash in dashi in a saucepan
  • Once the dashi is boiling, add ½ tbsp sugar, 2 tbsp mirin, 2 tbsp soy sauce and 2 tbsp sake Continue to boil for 2 minutes and then lower the heat to a simmer.
    adding condiments to kabocha no nimono
  • Place a drop lid in the pot touching the surface of the kabocha (you can use a sheet of foil or baking paper if you don't own a drop lid) and simmer for 10 mins.
    Kabocha nimono simmering in a saucepan with a drop lid
  • Pierce with a fork to check the softness. If it's not fully done, continue to simmer with the drop lid and check every 2-3 minutes.
    piercing kabocha with a fork
  • Enjoy!
    Kabocha nimono on a serving plate

Notes

Allow to cool and discard the broth before storing.
Refrigerate in an airtight container for 3-4 days.
To freeze, divide into portions and wrap with plastic wrap. Store in a ziplock bag or sealed container to protect from freezer burn and use within 1 month. Thaw in the fridge overnight or in a bento box for 1-2 hours.