Kabocha no Nimono (Simmered Kabocha) | Graces Japanese Cooking

Simmered kabocha is a traditional side dish served in many Japanese households today. As most simmered dishes in Japanese cuisine, a simple combination of dashi, mirin, sugar, sake, and soy sauce flavors the dish. The dense earthy flavor of the kabocha stands so well with the flavors of the sauce!

This recipe makes a good amount lasting you for a few days. Enjoy it as a side dish, in your lunch box, or as a snack for your kids!

Recipe

1 pound kabocha, approximately half a kabocha
2 cup dashi
1 tablespoon coconut sugar
2 tablespoon mirin
2 tablespoon sake
2 tablespoon soy sauce or tamari


1. Remove seed and cut or peel some of the skin off. This will help absorb the flavor.
2. Cut into small chunks.
3. In a pot make the dashi (see video).
4. Add sugar, mirin, sake, soy sauce and bring to a boil.
5. Add the kabocha into the pot with the skin side down.
6. Turn heat down to medium, top with a drop-lid, or otoshibuta, and simmer until the liquid is absorbed and kabocha is cooked through. About 20 minutes. Turn off heat.
7. Plate and serve.

Enjoy!! If you liked the video, please subscribe and share with your friends and family!!

Have a great weekend!

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