Best Kabocha No Nimono Stewed Pumpkinsquash Japan Recipes

JAPANESE SIMMERED KABOCHA

Japanese Simmered Kabocha image

Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha makes a great healthy side dish that is chock-full of nutrients.

Provided by Namiko Chen

Time 1h15m

Number Of Ingredients 8

Ingredients

1 lb kabocha ((½ of a small kabocha for 4 servings))
1 knob ginger ((optional; 1 inch, 2.5 cm for 4 servings))
1¾ cups water
½ cup katsuobushi (dried bonito flakes)
1 Tbsp sugar
2 Tbsp sake
2 tsp soy sauce
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

Steps:

Gather all the ingredients.
In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
Remove the seeds and membrane from the kabocha and microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
In a large pot, place the kabocha pieces in a single layer, skin side down.
Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
Cook on medium high heat and bring it to a boil.
Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.

Nutrition Facts : Calories 51 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 85 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)

Kabocha No Nimono - Stewed Pumpkin/Squash (Japan) image

This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!

Provided by Mellowpuff

Categories Vegetable

Time 20m

Yield 4 side dishes, 4 serving(s)

Number Of Ingredients 4

Ingredients

600 -700 g pumpkin, chopped into chunks (about 2 inches each way)
200 ml water
3 tablespoons sugar
3 tablespoons Japanese soy sauce

Steps:

Prepare the pumpkin. Mix the other ingredients together.
Place everything in a large frying pan with the skin face down. Bring to a light boil.
Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

Nutrition Facts : Calories 83.7, Fat 0.2, SaturatedFat 0.1, Sodium 756.6, Carbohydrate 19.9, Fiber 0.9, Sugar 11.7, Protein 2.9