Kabocha Nimono
(Japanese simmered pumpkin)
Image by Jo del Corro
Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season.
4 to 6 servings
Ingredients
- 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
Method
- 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.
