Japanese Simmered Pumpkin Recipe (Kabocha no Nimono)

By Sudachi · 35 min

Ingredients

Instructions

1. Scoop out the seeds and stringy fibres from 450 g kabocha squash thoroughly with a strong metal spoon.
2. Cut the squash into chunks with a sharp, strong knife, keeping some skin on each piece. If it is too hard to cut, microwave it for 2-3 minutes first.
3. Optional: shave the edges of each wedge with a knife or peeler to prevent breaking and improve presentation.
4. Arrange the kabocha in a wide pot in a single layer, skin side down. Add 300 ml dashi stock, 2 tbsp mirin, 1/2 tbsp sugar and 2 tbsp sake. Bring to a boil over medium heat and boil for 2 minutes.
5. Pour about two-thirds of the 2 tbsp Japanese soy sauce (koikuchi shoyu) into the pot after the 2 minutes of boiling.
6. Reduce to a gentle simmer and cover with a drop lid or a circle of parchment or foil. Simmer for 10 minutes, or until a fork pierces the kabocha easily. Turn off the heat and add the rest of the soy sauce.
7. Optional but recommended: leave the pot with the lid in place and let it cool to room temperature.
8. Reheat gently over low heat, or serve cold.

Summarized from Sudachi's video. Watch it for the details.