Kabocha Nimono
Kabocha nimono is a Japanese simmered squash dish where pieces of kabocha are cooked in a shallow braise of dashi, soy sauce, and mirin until tender but holding their shape. The secret lies in covering the pot with an otoshibuta—a drop lid—to ensure the liquid penetrates the flesh evenly without the squash falling apart as it boils.
- Difficulty
- Easy
- Total time
- 30 min
- Hands-on
- 10 min
- Serves
- 4
Ingredients
- 1/2 kabocha squash (approx. 1 lb)
- 1 cup dashi
- 2 tbsp mirin
- 1 tbsp sugar
- 1.5 tbsp soy sauce
Step by step
Prep the squash
Remove the seeds with a spoon. Cut the squash into 1.5-inch chunks. Use your knife to shave off about half of the skin at the sharp corners of each piece; this helps the flavors seep in.
Prepare the liquid
Place the dashi, mirin, and sugar in the saucepan over medium heat. Bring to a boil, then stir until the sugar is fully dissolved.
Arrange and simmer
Add the kabocha pieces to the pan in a single layer if possible. Add the soy sauce. Cover with a parchment paper circle (the otoshibuta) pressed directly against the squash.
Cook until tender
Reduce heat to low and simmer for 15 to 20 minutes. You will know it is finished when a skewer slides through the thickest part of the squash with zero resistance.
Let it rest
Remove from heat and let the squash sit in the liquid for 10 minutes before serving. This allows the seasoning to penetrate the center.
Questions people ask
Can I eat the skin?
Yes, the skin of the kabocha is completely edible and provides a nice textural contrast to the soft interior.
Should the sauce reduce completely?
No, you want a few tablespoons of liquid remaining to coat the squash when you serve it.
Tips
- Choose a kabocha that feels heavy for its size with a matte, dry skin.
- Do not over-boil; once the squash is soft, it will disintegrate if handled roughly.
- If you don't have dashi, a light vegetable stock is a passable substitute, though it will change the flavor profile.