Kabocha no Nimono (Simmered Squash)
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.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
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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