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Kabocha Nimono

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

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Questions

What is Kabocha Nimono?

Tender kabocha squash gently simmered in a sweet and savory dashi broth until soft and fragrant. This reference files it under Japanese side: made on the stovetop, rated easy and about 30 minutes start to finish.

How do I know when Kabocha Nimono is done?

Go by the cues in the method rather than the clock. Step 5: cook until kabocha squash is tender when pierced with a skewer.

What can I use instead of sake in Kabocha Nimono?

The entry for Kabocha Nimono calls for 2 tbsp sake. In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I make Kabocha Nimono gluten-free?

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

How many calories are in Kabocha Nimono?

One serving (the recipe makes 4) is about 110 calories, with 2 g protein, 22 g carbohydrate and 0 g fat, plus 3 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Kabocha Nimono?

Refrigerate what is left of Kabocha Nimono within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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