Japanese-style Simmered Kabocha
Kabocha no nimono
Very popular Japanese home-style dish
Soup & stew donabe, "Miso-shiru Nabe" (large)
4-6 as an appetizer
- 1/2 medium-large kabocha squash (about 1 1/2 lbs or 750 g)
- 2 tablespoons raw brown sugar
- 3 tablespoons plus 1 teaspoon (50 ml) mirin
- 3 tablespoons plus 1 teaspoon (50 ml) soy sauce
- about 1/2 cup plus 2 tablespoons (150 ml) or more dashi or water
- Scoop out seeds and membrane from the kabocha and cut into large cubes (about 1 1/2″-square or 4 cm x 4 cm). Trim the edges of the skin.
- In "Miso-shiru Nabe", place the cut kabocha with the skin side down. Try to fit as many pieces in one layer as possible, and the remaining pieces (choose smaller ones) can be laid on top of the bottom layer. Add the sugar, mirin, soy sauce, and dashi so that the liquid can cover about 2/3 of the kabocha. Add more dashi if necessary.
- Place a drop-lid ("otoshi-buta") or a piece of foil on the surface of the kabocha, and cover with lid. Set over medium-high heat.
- As soon as the broth starts to boil, turn down the heat to simmer. Simmer for 15-20 minutes or until the kabocha is tender and the broth is reduced to very low.
- Turn off the heat and let it rest (with the lid on) for at least 5-10 minutes or longer. Serve warm or at a room temperature.
Delicious kabocha is ready.
- By cooking the kabocha with the skin side down, it will help keeping each piece in shape without collapsing as the kabocha cooks longer.
- The kabocha will taste even better (with all the flavors integrated) after 1-3 hour resting.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml