Recipe: Perfect Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Simmered KABOCHA Squash (KABOCHA NO NIMONO). Simmered Pumpkin (Kabocha no Nimono) can be served hot, at room temperature or cold. It is a great dish to go into a bento box! Don't forget to see the section 'MEAL IDEAS' below the recipe card!

Simmered KABOCHA Squash (KABOCHA NO NIMONO) When Kabocha is cooked, the inside becomes bright orange. Kabocha's thick and dense texture is closer to sweet potatoes than squash. Kabocha no Nimono usually has a sweeter broth than some other kinds of Nimono. You can cook Simmered KABOCHA Squash (KABOCHA NO NIMONO) using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Simmered KABOCHA Squash (KABOCHA NO NIMONO)

  1. You need 200 ml of Water.
  2. You need 10 cm of KONBU.
  3. You need Handful of KATSUOBUSHI Bonito Flakes.
  4. You need 500 g of KABOCHA Pumpkin (Clean Seeds off).
  5. Prepare 5 tsp of USUKUCHI Soy Sauce.
  6. You need 2 TBSP of Sugar.

But you can change to your liking. Kabocha is very hard to cut when it's raw, so please be careful. Nimono basically means simmered dish (which is why I called this simmered kabocha! Bam!) , and it is a very common food genre in Japan.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) step by step

  1. Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes..
  2. Strain the DASHI soup stock through a Strainer..
  3. Partially peel the skin off. Cut KABOCHA into about 2 inch chunks..
  4. Put Dashi Soup stock, KABOCHA (Skin side down), Soy sauce and sugar in a pot. Cover with a lid. Then Bring to a boil over low-medium heat. Simmer for about 10 to 15 minutes until KABOCHA is tender. (Don't over cook!).
  5. Check whether cooked or not piercing with a toothpick..

There are allll types of nimono, with the basic recipe being stock, and things being simmered, whether it's one thing or a combination of several. Kabocha squash is best simmered to enhance its natural sweetness and nutty flavour. Japanese cook it in a very simple way with soy sauce, mirin and sugar. What is a Kabocha Squash? "Kabocha" is a variety of Japanese winter squash. It is also known as Japanese pumpkin in North America.