Kabocha no nimono
Simmered Japanese pumpkin
Kabocha no nimono (かぼちゃの煮物): Japanese pumpkin simmered in sweet soy dashi
In Japanese homes kabocha nimono is autumn and winter comfort, and it is traditionally eaten on the winter solstice (tōji) for good health; the wedges also travel well in a lunchbox. The dense, chestnut-sweet pumpkin is simmered skin-side down in a little dashi with sugar, mirin and soy until a skewer slides in, and the flesh turns fluffy while the dark green skin holds the shape. This version uses kombu–shiitake dashi so it is fully vegan; mirin contains alcohol and the note gives a swap. The usual mistake is stirring: it breaks the pumpkin into mash, so just shake the pan. Chef's tip: trim the sharp edges of each wedge (mentori) with a peeler so they don't crumble into the broth.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb kabocha squashabout ¼ squash, seeds scooped out
For the broth
- 1 cup kombu-shiitake dashifish-free; see the shojin dashi recipe, or soak 5 g kombu and 2 dried shiitake in water overnight
- 1 ½ tbsp sugar
- 1 tbsp mirincontains alcohol; for alcohol-free use 1 tsp sugar per tbsp, dissolved in 1 tbsp water
- 1 ½ tbsp soy sauce
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Method
0/6 doneStep 1: Cut 1 ⅛ lb kabocha squash into 4–5 cm chunks. Peel off a few strips of skin here and there in a patchwork so the broth can soak in, and shave the sharp edges off each piece with a peeler.
8 minStep 2: Arrange the pieces skin-side down in a single layer in a wide pan.
Step 3: Pour in 1 cup kombu-shiitake dashi; it should come halfway up the pumpkin. Add 1 ½ tbsp sugar and 1 tbsp mirin, bring to the boil over a medium heat, then turn down to a gentle simmer.
4 minStep 4: Cover with a drop-lid or a circle of baking paper and simmer for 5 minutes.
5 minStep 6: Turn off the heat and leave to cool in the broth for at least 10 minutes so the flavour soaks in. Serve warm or at room temperature with a spoonful of the broth.
Nutrition per serving
- Calories
- 105 kcal
- Protein
- 2 g
- Carbs
- 23 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabocha no nimono take?
- About 28 minutes in total: 10 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of mirin?
- Rice vinegar with ½ tsp sugar per tbsp.
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