Kabocha is often called Japanese pumpkin, and this gently simmered dish is a classic in Japanese home cooking. The squash soaks up a sweet and savory broth while keeping its shape.
Prep: 10 minutes | Cook: 20 minutes | Serves: 4
Ingredients
- 1/2 Kabocha squash (about 1 1/2 lbs), seeded and cut into 2 inch pieces
- 1 1/2 cups dashi stock (or water)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sake (optional)
Instructions
- Leave the skin on and trim a few rough spots of peel for a nicer look. Bevel the sharp edges of each piece so they do not break apart while cooking.
- Arrange the pieces skin side down in a wide pot in a single layer.
- Add the dashi, sugar, mirin and sake. Bring to a gentle boil over medium heat.
- Add the soy sauce, cover with a small lid or a circle of parchment placed right on the squash, and simmer 12 to 15 minutes.
- Cook until a skewer slides easily through the squash. Let it cool in the broth for 10 minutes to absorb more flavor.
- Serve warm or at room temperature with a little of the broth.
Farm Tip
Kabocha no nimono tastes even better the next day. Store it in its broth in the refrigerator for up to 3 days.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
