Kabocha Nimono

Name: Kabocha Nimono
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb kabocha squash, cubed; 1.5 cups kombu dashi stock; 2 tbsp sugar; 2 tbsp sake; 2 tbsp mirin; 2 tbsp soy sauce

Tender kabocha squash gently simmered in a sweet and savory dashi broth until soft and fragrant.

30 minEasyServes 4110 cal/serving

JapaneseSideStovetopVegetarianVeganPescatarianMediterraneanDairy-FreeNut-FreeEgg-FreeNightshade-FreeCorn-Free

Ingredients

1 lb kabocha squash, cubed
1.5 cups kombu dashi stock
2 tbsp sugar
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce

Instructions

1

Place 1 lb cubed kabocha squash skin-side down in a medium saucepan in a single layer.
2

Add 1.5 cups kombu dashi stock, 2 tbsp sugar, 2 tbsp sake, and 2 tbsp mirin to the saucepan.
3

Bring the liquid to a boil over medium-high heat.
4

Stir in 2 tbsp soy sauce, cover with a drop lid, and reduce heat to low.
5

Simmer gently for 15 minutes until kabocha squash is tender when pierced with a skewer.
6

Remove from heat and let rest for 10 minutes before serving.

Questions

Can I make Kabocha Nimono gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kabocha Nimono keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kabocha Nimono?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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