(Japanese simmered pumpkin)
4 to 6 servings
- Kabocha squash -- 1, about 2 pounds
- Dashi stock -- 2 cups
- Mirin -- 4 to 5 tablespoons
- Soy sauce or shoyu -- 2 tablespoons
- Sugar -- 1 tablespoon
- Salt -- to taste
- Wash the kabocha well, then cut in half and scoop out the seeds. Using a vegetable peeler, peel off some of the outer skin to make attractive stripes of orange and green. Cut the squash into roughly 2-inch chunks.
- In a bowl, mix together the dashi, mirin, soy sauce or shoyu, sugar and salt. Adjust seasoning to taste.
- Place the squash, skin side down, in a large saucepan or pot. 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 to 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.
Kabocha Nimono Variations
- Kabocha Age-Ni: Deep fry the pieces of squash until lightly browned before poaching them in the dashi liquid.
- Try using other types of pumpkin or hard winter squash.