Kabocha no Nimono (Simmered Pumpkin)
Kabocha no Nimono, or simmered pumpkin, is a comforting Japanese dish that showcases tender kabocha squash simmered in a subtly sweet and savory broth. This vibrant dish is not only easy to prepare but also brings warmth and joy to any meal, making it an ideal side for family gatherings or cozy dinners. With its delightful flavors and beautiful presentation, Kabocha no Nimono is sure to become a cherished favorite in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side dish
- Method: Simmering
- Cuisine: Japanese
Ingredients
Scale
- 1 medium kabocha squash (about 2 lbs), cut into bite-sized pieces
- 2 cups water
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
Instructions
- Cut the kabocha squash in half and remove the seeds. Leave the skin on for added nutrients.
- Slice the squash into bite-sized pieces, about two inches wide.
- In a large pot, combine water, soy sauce, mirin, and brown sugar. Stir until well mixed.
- Add the kabocha pieces to the pot and bring to a gentle boil over medium heat.
- Reduce heat to low, cover, and let simmer for 15-20 minutes until tender.
- Check for tenderness using a fork; if it pierces easily, it’s ready!
- Serve warm with some broth drizzled on top.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg