Japan | Vegetables | Winter Squash | Fall | Braising
Kabocha Nimono
(Japanese simmered pumpkin)
Yield: 4-6 servings
| INGREDIENTS | PREP | AMOUNT |
|---|---|---|
| Kabocha squash | 1 each, about 2 lbs | |
| Dashi stock | 2 cups | |
| Mirin | 4-5 Tbsp | |
| Soy sauce or shoyu | 2 Tbsp | |
| Sugar | 1 Tbsp | |
| Salt | to taste |
METHOD
Basic Steps: Chop → Mix → Simmer
- Cut the kabocha in half and scoop out the seeds. With a vegetable peeler, peel off some of the outer skin to make attractive stripes of orange and green. Cut the squash into roughly 2"x2" squares.
- Mix together the dashi, mirin, soy, sugar and salt. Adjust seasoning to taste.
- Place the squash, skin side down, in a large saucepan. Pour in enough of the dashi liquid to cover the squash by two-thirds. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 10-15 minutes, or until the squash is easily pierced by a sharp knife. Do not overcook or it will become mushy.
- Serve neatly arranged in individual bowls with a little of the liquid spooned over.
VARIATIONS
- Try other types of pumpkin or hard winter squash.
NOTES
- This is an easy, quick and nourishing way to prepare kabocha squash. This dish is particularly popular in the fall as kabocha comes into season.
