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Kabocha no nimono, Japanese simmered kabocha squash with decorative leaf cuts on the green skin, served in a pink bowl alongside Japanese side dishes.

Kabocha no Nimono (Japanese Simmered Kabocha)

Yoko Segawa
Kabocha no Nimono is a classic Japanese home dish. Kabocha squash is gently simmered in sweet-and-savory seasonings until tender and fluffy, while the edible green skin adds beautiful color and textural contrast. This simple side dish is made with a handful of ingredients and is a great way to enjoy the natural sweetness of kabocha squash.
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Prep Time 5 minutes
Cook Time 15 minutes
Chill time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Japanese
Servings 4 servings
Calories 93 kcal

Equipment

Ingredients
  

  • ½ medium kabocha squash about 600 g/1.3 lb, cut into 1¼–1½ inch (3-4cm) pieces
  • 1 cup water
  • 2 tablespoons mirin
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • A pinch of salt

Instructions
 

  • In a pot, arrange kabocha in a single layer with the skin side down. Add water, maple syrup, mirin, and a pinch of salt. Cover, bring it to a boil over medium heat, and cook for 5 minutes. Then uncover and continue cooking until the kabocha is tender, about 5-10 minutes. You don't need to flip or stir. If the pot looks too dry, add a splash of water to prevent scorching.
  • Add soy sauce and cook for 1 minute. Remove from the heat and let sit for 15 minutes. Kabocha squash continues to absorb the flavor while cooling.

Notes

Yoko's Tips for the Best Simmered Kabocha

  • Use a wide-bottomed pot. Cooking kabocha arranged in a single layer is the key to even cooking and seasoning. You don't need to completely submerge the squash in the simmering liquid. A wide-bottomed pot allows the simmering liquid to reach each piece.
  • Keep the skin on. The dark green skin becomes tender when cooked and helps the pieces hold their shape. It also creates a beautiful contrast with the orange flesh.
  • Simmer gently. Once the water comes to a boil, maintain a gentle simmer. Vigorous boiling can cause the delicate kabocha flesh to break apart.
  • Don't stir the kabocha. You don't need to stir or flip kabocha. Instead, let it simmer undisturbed to help preserve its shape.
  • Add soy sauce toward the end. I like adding soy sauce at the last minute of cooking to preserve its savory aroma.
  • Let it rest before serving. After removing the pot from the heat, let the kabocha rest for 15 minutes. The squash continues to absorb the sweet-and-savory seasoning as it cools.
 
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 93kcalCarbohydrates: 23gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 336mgPotassium: 557mgFiber: 2gSugar: 11gVitamin A: 2051IUVitamin C: 18mgCalcium: 56mgIron: 1mg
Keyword Healthy Meal, kabocha squash, pumpkin, vegan
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