Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
simmered kabocha squash

Japanese Style Kabocha Squash (Kabocha No Nimono)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 sides 1x
  • Category: Side
  • Method: Boiling
  • Cuisine: Japanese

Description

Tender pieces of kabocha squash simmered in a savory, briny, and mildly sweet dashi broth. 


Ingredients

Units Scale
  • 1 pound kabocha squash
  • 1 1/2 cup dashi broth (or 1 teaspoon dashi powder dissolve in 2 cups water)
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce

Instructions

  1. Start by scrubbing the kabocha with a little soap and water. Rinse well and pat it dry.
  2. Using a sharp knife, cut the squash in half and scoop out the seeds.
  3. Slice each half into bite size wedges.
  4. In a medium size pot over high heat, add the dashi and chopped squash.
  5. When it’s boiling, turn the heat to low and simmer for 10 minutes.
  6. Add sugar, mirin, and soy sauce. Stir and cook for another 10 minutes, or until the texture of the squash is tender.
  7. Sprinkle a little salt and pepper if needed. Serve warm.

Notes

This kabocha squash recipe will keep refrigerated in an airtight container for up to 3 days.


Nutrition

  • Serving Size: 1 serving
  • Calories: 155
  • Sugar: 13.6g
  • Sodium: 884.1mg
  • Fat: 0.7g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 35.8g
  • Fiber: 4.6g
  • Protein: 5g
  • Cholesterol: 0.6mg
Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter