This is a super easy side dish that can be served cold or warm, not to mention that is healthy and loaded with vitamin A and dietary fiber.
My parents had a lot of Japanese influence when growing up as Taiwan was dominated by Japan. In Brazil, we grew up eating a variety of Taiwanese, Japanese and Brazilian food and most of the time I did not even know the name of the dishes. This recipe of kabocha no Nimono, meaning boiled or simmered kabocha was one of them.
Kabocha is one of my favorite pumpkin and besides, making soup, air-fry, roast, in bread dough, I love the no Nimono recipe as it is very practical.
If you get to try this simple and easy recipe please be careful when cutting the kabocha. Somehow, they are hardy and very hard to cut as compared to the other pumpkins. And yes, you can eat the skin…
– What is kabocha?
Kabocha is a Japanese pumpkin, and its texture is denser than the other species. It carries a sweet touch., and the flesh is dark orange.
– That is no Nimono?
“no Nimono” in Japanese means simmered…and is a classic Japanese dish. The pieces of kabocha are simmered in a broth that is savory and sweet. And they taste better when it’s made ahead and stored in the broth for a while, so each piece is loaded with the broth flavor.
The kabocha has a very distinctive texture as compared to the other pumpkins, once cooked is very creamy and rich despite of the hard texture when raw.
– Are you ready to try this very simple and yet so tasty kabocha?
Like all the recipes I share, it is up to you to add a bit more of salt or sugar, it all depends of your liking so please feel free to experiment.
- 1 medium kabocha, a little more the 1 kg (2 lbs)
- 500 ml of water
- 4 tablespoons light soy sauce
- 4 tablespoons sugar (if you like sweeter, add 1 extra tablespoon)
- 5 tablespoons sake
- 5 tablespoons mirin
Wash the kabocha by scrubbing the skin. Cut into approximately 3-4 cm (1.5 inch).
In am medium pan add the kabocha, and all the listed ingredients. Bring to boil and lower the heat to a simmer, leaving the lid slightly ajar (to let the steam escape).
Simmer until the kabocha softened, approximately 20-25 minutes. Remove from the heat.
Cover and let the kabocha sit in the broth until cool.
Place in the refrigerator once cool.
Serve cold or reheat to serve.
– Looking for more pumpkin recipes? Check these out…
Did you know that kabocha, like all the pumpkins are a rich source of vitamin A and C? Not only has low-calorie, the kabocha squash is rich in iron, vitamin B, beta-carotene, copper, magnesium, many antioxidants, also contain dietary fiber.
Dear Juliana, what a lovely Asian dish – I have never prepared squash this way and your recipe looks totally tempting, colorful and healthy – another must try!
Hope you are doing well, my friend! Glad that you have decided to keep on blogging!
I am well Andrea…thanks! This is a very simple ans easy way to prepare squash and yes, it makes a great side dish.
This is new to me but sounds like a comforting dish.
This is super simple and great as a side dish.
You are one of a few people I know whom I consider to be citizens of the world! This is a delicious side dish!
Thanks Katerina…you too surprise me all the time with your Asian dishes…
It’s new to me but sounds good, Juliana! I’d like to give it a try. Thanks for sharing!
Hi Pam, I hope I got you curious to try this recipe.