Kabocha no nimono
Kabocha no nimono, from above
Non vegJapan

Kabocha no nimono

Pumpkin simmered in sweet dashi until it melts. Simple, golden and comforting.

25 minTime
3 gProtein each
mildSpice
Golden pumpkin2 chapters · 1 min read

Make it your way

Grandma's wayPumpkin simmered in sweet dashi.
The original
60kcalsame
3 gproteinsame
1 gfibresame
25minutessame

Kabocha no nimono.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pumpkin500 g kabocha or red pumpkin, in chunks, skin on
Water1 cup
Bonito flakesa pinch, for dashi
Kombua small piece
Sugar1½ tbsp (or mirin)
Soy sauce1 tbsp plus 1 tsp
Salta pinch

Method

4 steps
  1. 1Make a quick dashi with water, kombu and bonito; strain.
  2. 2Lay the pumpkin skin side down in a pan, add dashi and sugar, cover with a drop lid and simmer 8 minutes.
  3. 3Add soy and salt and simmer 5 minutes more until tender.
  4. 4Cool in the liquid.
Serve it like this

Stack a few pieces skin side out in a small bowl with a spoon of the cooking liquid.

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Make it a meal

What goes with Kabocha no nimono: a bread or rice, a side, something to drink and something sweet.

Bread or rice Chirashi sushi60 min
Bread or rice Japanese milk bread210 min
With a main Saba shioyaki25 min
With a main Hayashi rice45 min
On the side Miso soup20 min
To drink Matcha latte5 min
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