Kabocha No Nimono Japanese Simmered Squash Recipe – Easy Meal Recipe

Last Updated on August 1, 2025

Kabocha No Nimono’s rich, savory, and subtly sweet flavors pair perfectly with plain steamed rice, which soaks up the delicious broth for a satisfying bite. Miso soup adds warmth and a salty contrast, enhancing the natural sweetness of the squash.

Tangy pickled vegetables provide a refreshing, acidic balance that cuts through the richness. Together, these sides create a harmonious meal that elevates the experience, making every bite more enjoyable.

In my culinary adventures, I have stumbled upon countless dishes, but few have captivated my tastebuds like Kabocha No Nimono. This traditional Japanese dish, centered around simmered kabocha squash, is comfort food at its finest. 

Whether it’s the first crunchy bite of the tender squash or the umami-rich broth, each spoonful is a reminder of the beautiful harmony found in Japanese cooking.

But let’s get one thing straight: it’s not just about the food. It’s also about the experience. Creating Kabocha No Nimono isn’t as daunting as it might seem; it’s an engaging process filled with rewarding moments.

 I’m here to guide you through each step, share some insights, and maybe even have a good laugh or two along the way. Grab your apron, and let’s get simmering!

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What is Kabocha No Nimono?

Kabocha No Nimono translates to “simmered kabocha,” and it consists of the tender kabocha squash gently simmered in a flavorful dashi broth. 

For those unfamiliar, kabocha is a Japanese pumpkin known for its sweet and nutty flavor. With its bright green skin and vibrant orange flesh, it shines both visually and in taste.

The secret to Kabocha No Nimono lies in its preparation. The squash absorbs the savory broth, making each piece rich in flavor, while its natural sweetness becomes an irresistible highlight. 

It’s no wonder that this dish holds a beloved spot on many Japanese dining tables. And speaking from experience, once you try it, you’ll understand why.

Why This Recipe Works

1. Balanced Flavors: One bite of Kabocha No Nimono and you’re dancing between sweet and savory. The natural sweetness of the kabocha contrasts beautifully with the umami-rich dashi. This balance makes it appealing to a variety of palates.

2. Nutrient-Dense: Kabocha is packed with vitamins A and C, along with dietary fiber. This dish not only pleases your palate but supports your health as well. You can enjoy it without guilt.

3. Simplicity in Preparation: You don’t need a culinary degree to make this dish. With just a handful of ingredients and straightforward steps, you’ll have a gourmet experience without the fuss. It’s easy enough for a weeknight meal yet impressive enough for guests.

4. Versatility: This recipe is flexible and can adapt to what you have on hand. Whether you want to make it vegan or adjust it for different dietary needs, there’s room for creativity without compromising flavor.

Ingredients You’ll Need To Make This Dish

To make Kabocha No Nimono, gather these ingredients:

• 1 teaspoon sake
• ½ teaspoon grated ginger
• ½ lb kabocha pumpkin (1 or 2 chunks)
• 1 teaspoon mirin
• ¾ cup dashi broth
• 1 teaspoon tamari soy sauce

These ingredients are your building blocks. With them, you’re on your way to something wonderful.

How To Make This Kabocha No Nimono

Below are the step-by-step instructions for creating Kabocha No Nimono, perfect for even the most novice cooks.

Step 1: Prepare the Kabocha

Start by cutting the kabocha squash into thick, bite-sized chunks. There’s no need to peel it unless you prefer a more delicate texture. I like to leave the skin on for added nutrients and a bit of color. Rinse off any dirt, and set it aside.

Step 2: Make the Dashi Broth

If you’re using instant dashi, dissolve it in hot water according to package instructions. For those feeling adventurous, a homemade dashi is worth the effort. 

Combine dried bonito flakes with dried shiitake mushrooms in warm water and let it steep for about 30 minutes. Strain out the solids, and you’re left with a fragrant broth.

Step 3: Combine Ingredients

In a medium saucepan, combine the dashi, sake, mirin, and tamari. Stir them together to ensure they blend well. Bring this mixture to a gentle simmer on medium heat.

Step 4: Simmer the Kabocha

Carefully add the kabocha chunks to the broth. Make sure they’re submerged. Lower the heat to maintain a soft simmer. Cover the pan and let it cook for about 15-20 minutes. The kabocha should be fork-tender but not mushy.

Step 5: Add the Ginger

Five minutes before serving, add the grated ginger. This will infuse the broth with its beautiful flavor.

Step 6: Serve & Enjoy

Once everything is cooked, ladle the delicious kabocha and broth into bowls. You can garnish with sesame seeds or green onions if desired for extra flair.

Tips & Tricks

• Cut Uniformly: Ensure your kabocha pieces are of uniform size for even cooking. This way, they’ll all reach that perfect tenderness at the same time.
  
• Taste & Adjust: Always taste the broth before serving. If you want more sweetness, add a touch of mirin. If you prefer a saltier profile, a bit more tamari does the trick.
  
• Mind the Heat: Keep the heat low once you add the kabocha. High heat can break down the squash too quickly.
  
• Store Leftovers Correctly: If you have leftovers, store them in an airtight container in the fridge. They’ll keep well for up to two days.
  
• Enhance with Toppings: Consider topping your kabocha with toasted sesame seeds or finely chopped scallions for added crunch and flavor.
  

Nutrition Information

Kabocha No Nimono Japanese Simmered Squash Recipe Nutrition Facts

How Do You Store The Leftovers?

To store leftover Kabocha No Nimono, allow it to cool to room temperature. Transfer it to an airtight container and place it in the fridge. 

This dish can be stored for up to two days. When you’re ready to enjoy it again, gently reheat on the stovetop or in the microwave. The flavors may deepen, making it even more delicious on the second day!

What Sides Would Complement Kabocha No Nimono Squash?

While Kabocha No Nimono is a star on its own, pairing it with the right sides can elevate your meal to new heights.

1. Steamed Broccoli: The green crunch of steamed broccoli adds freshness. Lightly season it with salt to enhance its flavor. It complements the sweetness of the squash perfectly.

2. Grilled Fish: A piece of miso-marinated grilled fish offers depth and protein. The smoky flavors contrast beautifully, making every bite a delightful experience together.

3. Japanese Rice Balls (Onigiri): These charming rice balls can come stuffed or plain. Their chewy texture and mild flavor make a satisfying addition to your meal, soaking up the yummy broth.

What Alternatives Can You Use for the Ingredients?

Sometimes, you may find a few ingredients missing from your kitchen. No need to fret; there are always alternatives!

1. Alternative to Kabocha: If you can’t find kabocha, try butternut squash or sweet potato. They won’t provide the same taste but offer a delightful sweetness.

2. No Dashi? Use Vegetable Broth: If dashi is unavailable, a good vegetable broth can work in a pinch. It may change the flavor slightly, but it will still be delicious.

3. Replace Tamari: If you don’t have tamari, regular soy sauce works. Just keep in mind that it does contain gluten, unlike tamari.

4. Mirin Substitutes: If mirin isn’t in your pantry, consider using a mix of rice vinegar and sugar. This won’t impart the same sweetness but can work in a pinch.

Conclusion

Embarking on the journey of making Kabocha No Nimono is not just about preparing a dish; it’s about exploring flavors and embracing a little slice of Japanese cuisine. 

With its blend of sweetness and savory delight, kabocha holds a special place in my heart, and I hope it finds a cherished spot in your kitchen too.

Whether you’re pairing it with rice, elevating it with fish, or simply soaking up the delicious broth with some crusty bread, there’s nothing quite like this dish. 

Give it a try, and don’t hesitate to share your experiences or variations. After all, food is meant to be shared, and stories only make it taste better! Happy cooking!

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