Kabocha Nimono

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

• 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

1. 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.
2. In a bowl, mix together the dashi, mirin, soy sauce or shoyu, sugar and salt. Adjust seasoning to taste.
3. 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.
4. Serve neatly arranged in individual bowls with a little of the liquid spooned over.

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.