Kabocha no Nimono is one of the most classic Japanese dishes, featuring kabocha squash. Traditional Japanese seasonings enhance the natural sweetness of kabocha, creating a flavorful dish with its tender and flaky texture.
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What is Kabocha no Nimono?
Kabocha no Nimono is a dish made by simmering kabocha in water (or dashi broth) with traditional Japanese seasonings, such as mirin and soy sauce. "Kabocha" refers to kabocha squash, "no" indicates possession (modifying the word following it), and "Nimono" means Japanese simmered dishes. Due to its tender and flaky texture when simmered, kabocha is considered an ideal ingredient for nimono.
Adding a small amount of Japanese seasonings and simmering the dish enhances the flavor of kabocha. While it is delicious when freshly prepared, allowing it to cool enables the flavors to penetrate further, making it a delightful dish.
Exploring kabocha
Kabocha squash is known for its rich sweetness, orange interior, and tendency to easily fall apart when simmered. It is abundant in nutrients like β-carotene, vitamin C, vitamin E, and potassium, making it a highly nutritious vegetable.
In Japan, it is commonly enjoyed in nimono (Japanese simmered dishes), stir-fries, and tempura. Due to its pronounced sweetness, it is also often used in sweets such as "Kabocha Pudding" and "Kabocha Cake."
Whether to simmer in water or dashi
Kabocha no nimono is a staple dish in Japan, so there are numerous recipes. These recipes can be broadly divided into two categories: those that use water to simmer kabocha squash and those that use dashi broth. Using water allows you to enjoy the natural flavor of kabocha to a greater extent, while using dashi provides a more traditional Japanese taste.
I prefer to bring out the natural flavor of the ingredients, so I use water in this recipe. However, if you would like to experiment with a slightly different flavor, you can try using dashi instead. Even when using dashi, there is no need to adjust the amounts of other ingredients.
Simple guide to otoshi-buta (drop-lid)
When making Japanese simmered (nimono) dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole (or several holes) in aluminum foil. However, if you find it tedious, you can still use a regular lid.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 0.7 lbs (320g) kabocha squash
- ⅔ cup (160ml) water
Seasonings:
- ½ Tbsp mirin
- 1 tsp sugar
- ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Step-by-step instructions
🕒 Total 25 mins
Step 1
Scoop out the seeds and inner pith of the kabocha and cut it into 1 inch (2.5cm) cubes. If there are any tough parts on the skin, cut them off. Trim all edges of the cut kabocha skin (optional).
Step 2
Place the kabocha pieces in a pot, skin side down, ensuring as little overlap as possible. Add water and bring it to a boil.
Step 3
Once it comes to a boil, add the seasonings (mirin, sugar, and light soy sauce), and cover it with an otoshi-buta. Let it simmer over low heat for 15-20 minutes.
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Cut the kabocha squash into bite-sized pieces. If the pieces are too large, they may not cook through properly.
- After cutting the kabocha, trim all the skin edges. This will prevent it from falling apart when simmered and improve its appearance. However, this is an optional process that doesn't affect the taste.
- Don't touch the kabocha while simmering. Avoid touching it to help maintain its shape.
Recipe Card
Kabocha no Nimono (Simmered Squash)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 0.7 lbs (320g) kabocha squash
- ⅔ cup (160ml) water
Seasonings:
- ½ Tbsp mirin
- 1 tsp sugar
- ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Instructions
- Scoop out the seeds and inner pith of the kabocha and cut it into 1 inch (2.5cm) cubes. If there are any tough parts on the skin, cut them off. Trim all edges of the cut kabocha skin (optional).
- Place the kabocha pieces in a pot, skin side down, ensuring as little overlap as possible. Add water and bring it to a boil.
- Once it comes to a boil, add the seasonings (mirin, sugar, and light soy sauce), and cover it with an otoshi-buta. Let it simmer over low heat for 15-20 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
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