Kabocha no Nimono (Simmered Squash)
Kabocha no Nimono is one of the most classic Japanese dishes, featuring kabocha squash. Japanese seasonings enhance the natural sweetness of kabocha, creating a flavorful dish with a soft and tender texture.
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Servings: 3
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 0.7 lb kabocha squash
- ⅔ cup water
Seasonings:
- ½ Tbsp mirin
- 1 tsp sugar
- ½ Tbsp light soy sauce (Regular soy sauce can be used as a substitute; the main difference is the color.)
Instructions
- Scoop out the seeds and membrane from 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 boiling, add seasonings (mirin, sugar, and light soy sauce), and cover 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.
Nutrition
Calories: 112kcal
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