Kabocha squash, with its vibrant orange flesh and subtly sweet flavor, is a beloved autumnal vegetable in Japan. "Kabocha no Nimono," or simmered kabocha squash, is a simple yet deeply satisfying dish that showcases the squash's natural sweetness. This traditional Japanese preparation involves gently simmering cubed kabocha in a flavorful dashi broth, often enhanced with mirin, soy sauce, and a touch of sugar. The result is a tender, melt-in-your-mouth vegetable dish perfect as a side to rice, grilled fish, or even as a comforting standalone meal. It's a recipe that celebrates the beauty of minimal ingredients, allowing the natural flavor of the kabocha to shine.
This recipe for Kabocha no Nimono is incredibly easy to follow, even for beginner cooks. The gentle simmering method ensures perfectly cooked squash every time, and the simple seasoning allows the natural sweetness of the kabocha to take center stage. Ready to learn how to create this delicious and healthy Japanese side dish? Let's dive into the step-by-step instructions.
Tools Needed
- Microwave
- Microwave-safe bowl
- Spoon
- Knife
- Plastic film
Ingredients
- Kabocha pumpkin: 1/4
- Mirin: 1 tbsp
- Soy sauce: 1 tbsp
- Instant Japanese soup stock: 1/2 tsp
- Water: 3 tbsp
Step-by-Step Instructions
Step 1. Prepare the Kabocha
- Remove seeds from 1/4 of a kabocha pumpkin using a spoon. Cut off the ends.
- Cut the pumpkin into chunks.
Step 2. Microwave the Kabocha
- Place pumpkin chunks in a microwave-safe bowl. Add 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp instant Japanese soup stock, and 3 tbsp water.
- Loosely cover the bowl with plastic film and microwave for 3-4 minutes until half-cooked.
- Remove from microwave, remove the film, and mix.
- Cover again and microwave for another 3-4 minutes until completely cooked and soft (total 7 minutes).
- Check if cooked through; a fork should easily pierce the pumpkin without resistance.
Step 3. Rest and Finish
- Mix once more and let sit for 5 minutes to allow the pumpkin to absorb the remaining broth.
Step 4. Serve
- Serve.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- This recipe is very easy and hard to mess up!
Nutrition
- N/A
FAQs
1. Can I use other types of squash instead of kabocha?
While kabocha is ideal for its sweetness and texture, you can experiment with other winter squashes like butternut or acorn. Adjust cooking time as needed, as different squashes cook at varying rates.
2. How can I make this dish vegetarian/vegan?
This recipe is already naturally vegetarian. To make it vegan, simply ensure your dashi is a vegan variety (kombu and/or shiitake based) or use vegetable broth instead.
3. What should I serve Kabocha no Nimono with?
It's delicious as a side dish with rice, grilled fish (salmon or cod are excellent), or alongside other Japanese staples like miso soup. It also makes a great addition to a bento box.
This simple recipe for Kabocha no Nimono is a testament to the beauty of letting fresh, seasonal ingredients shine. With minimal effort, you can create a delicious and healthy side dish that's perfect for any occasion. Enjoy the comforting warmth and subtly sweet flavor of this classic Japanese preparation!