🎃 Kabocha no nimono (simmered Japanese pumpkin)

Name: Kabocha no nimono (simmered Japanese pumpkin)
Total time: 25 min
Yield: 4
Cuisine: Japan
Ingredients: 500 g kabocha squash, seeded and cut into 4 cm chunks; 300 ml dashi; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar

Origin: Japan

105kcal

per serving · 150 g

70kcal

per 100 g

2 gProtein1 g / 100 g

0 gFat0.3 g / 100 g

24 gCarbs16 g / 100 g

Kabocha no nimono is a Japanese home-style side dish of kabocha squash simmered in dashi seasoned with soy sauce, mirin and sugar. The chunks turn meltingly tender and absorb the sweet-savoury broth while the dark green skin keeps them in shape. It is served warm or at room temperature as part of a rice-and-soup meal or in a bento.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: dashi

Not veganbecause of: dashi

Contains glutenbecause of: soy sauce

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Soy

What it is made of

kabocha squashdashisoy saucemirinsugar

Recipe

4 servings25 min

Ingredients

500 g kabocha squash, seeded and cut into 4 cm chunks
300 ml dashi
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar

Method

Shave off patches of skin and bevel the edges of the chunks so they hold their shape.
Place skin side down in a pan in a single layer and add the dashi, sugar and mirin.
Bring to the boil, cover with a small lid or paper and simmer 8 minutes.
Add the soy sauce and simmer 5 more minutes until tender.
Leave to cool in the liquid to absorb the flavour; serve warm or at room temperature.

How to make it lighter

Kabocha is filling and low in fat, a good side to bulk up a meal.
Halve the sugar for a lighter, more savoury version.
Serve it in place of an extra bowl of rice.

History

Nimono, simmered dishes, are one of the basic categories of Japanese home cooking, and kabocha is a common autumn and winter vegetable for them. Today kabocha no nimono is a standard side in Japanese homes, set meals and bento boxes.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →