Kabocha no Nimono is one of the most classic Japanese dishes, made with kabocha squash. Japanese seasonings enhance the natural sweetness of kabocha, creating a delicious 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 seasonings such as soy sauce, sugar, and mirin. Kabocha refers to kabocha squash, no indicates possession (modifying the word following it), and Nimono means Japanese simmered dishes. Due to its smooth and soft texture when simmered, kabocha is considered an ideal ingredient for nimono dishes.
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, making it a delightful dish.
Learn about 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 simmered dishes, stir-fries, and tempura. Due to its pronounced sweetness, it is also often used in desserts 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 for it. 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 savor the natural flavor of kabocha squash more, while using dashi lets you enjoy the combined essence of kabocha and dashi.
I prefer to bring out the natural flavor of the ingredients, so I use water in my recipe. However, if you'd 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.
About 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. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using a regular lid.
Ingredients
- 0.7 lbs (320g) kabocha squash
- ⅔ cup (160ml) water
- ½ Tbsp sugar (A)
- ½ Tbsp mirin (A)
- ½ Tbsp light soy sauce (regular soy sauce can be substituted) (A)
Step-by-step instructions
This recipe uses an otoshi-buta (drop-lid). You can easily make one by referring to the instructions above. Alternatively, you can use a regular lid instead.
🕒 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 pieces of kabocha in a pot, skin side down, ensuring as little overlap as possible. Add water and bring the mixture to a boil.
Step 3
Once it comes to a boil, add A (sugar, mirin, light soy sauce) and cover it with an otoshi-buta. Keep it simmering 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 be cooked through properly.
- After cutting the kabocha, trim all the skin edges. This will keep the kabocha from falling apart when simmered and improve its appearance. However, this is an optional process that does not affect the taste.
- Place the pieces of kabocha in a pot with as little overlap as possible. This will prevent the simmered kabocha from falling apart and allow the flavors to penetrate.
- Don't touch the kabocha while it's 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
- ½ Tbsp sugar (A)
- ½ Tbsp mirin (A)
- ½ Tbsp light soy sauce (regular soy sauce can be substituted) (A)
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 pieces of kabocha in a pot, skin side down, ensuring as little overlap as possible. Add water and bring the mixture to a boil.
- Once it comes to a boil, add A (sugar, mirin, light soy sauce) and cover it with an otoshi-buta. Keep it simmering over low heat for 15-20 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
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