Kabocha 🎃 Nimono (Simmered Japanese Pumpkin)

Description

Silky, gently sweet kabocha simmered in a clear soy–mirin broth — minimal ingredients, maximum comfort 🍶✨. A temple-style, naturally meat-free classic that melts in the mouth and calms the spirit.

Ingredients

• 🎃 Kabocha squash: 800 g (1.8 lb), seeded, cut into 4–5 cm (1½–2 in) chunks, skin on
• 💧 Kombu dashi: 400 ml (1⅔ cups / 13.5 fl oz)
• 🧂 Soy sauce: 30 ml (2 tbsp / 1 fl oz)
• 🍯 Mirin: 30 ml (2 tbsp / 1 fl oz)
• 🍬 Sugar (or maple syrup): 12 g (1 tbsp / 0.4 oz)
• 🍶 Sake (optional): 15 ml (1 tbsp / 0.5 fl oz)
• 🧂 Pinch of salt
• 🌿 Toasted sesame seeds, for garnish (optional)

Preparation

1. 1️⃣ Trim tough edges of the skin on each kabocha piece (helps it cook evenly and absorb flavor).
2. 2️⃣ In a wide pot, combine dashi, soy, mirin, sugar, and sake (if using). Bring to a gentle simmer.
3. 3️⃣ Add kabocha skin-side down in a single layer. Cover with an otoshibuta (parchment/foil paper lid) and simmer 12–15 min until just tender.
4. 4️⃣ Remove from heat, keep covered, and rest 5 min to absorb the broth.
5. 5️⃣ Serve warm with a spoonful of cooking liquid; sprinkle sesame seeds if desired.

Total Time

🕒 Prep: 10 minutes

🔥 Cook: 15 minutes

⏳ Total: 25 minutes

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