International Recipes and Cooking Around the World

Kabocha Nimono

Kabocha nimono Japanese simmered pumpkin

(Japanese simmered pumpkin)

Image by Jo del Corro

Average: 4 (6 votes)

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


  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.

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.


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