Go Back
–+ servings

Kabocha no Nimono (Japanese Simmered Pumpkin)

A soothing Japanese side dish made with kabocha squash simmered in a lightsoy-mirin broth. This anti-inflammatory, plant-based recipe celebrates theichiju-sansai approach to balance, simplicity, and seasonal nourishment.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Japanese
Calories: 73
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ medium kabocha squash about 500 g, seeded and cut into bite-sized pieces
  • 1 cup chopped kale optional - or other greens on hand
  • 1 ½ cups dashi stock homemade or diluted concentrate
  • 1 ½ tbsp soy sauce can substitute coconut aminos
  • 1 tbsp mirin
  • 1 tsp sugar or omit for low-sweetener version
  • Pinch salt
  • Water as needed
Optional garnish:
  • Toasted sesame seeds
  • Roasted kabocha seeds

Method
 

  1. Cut the kabocha into bite-sized wedges, leaving the skin on.
  2. Combine dashi, soy sauce, mirin, and sugar (if using) in a saucepan.
  3. Add the kabocha (and kale, if using) skin-side down and bring to a gentle boil.
  4. Lower the heat, cover with a lid, and simmer for 15–20 minutes, until tender.
  5. Shake the pan occasionally to coat evenly in broth or gently stir or scoop and pour the stock over the vegetables.
  6. When most of the liquid is absorbed and the kabocha is glossy, remove from heat.
  7. Serve warm or at room temperature, topped with sesame or roasted kabocha seeds.

Nutrition

Calories: 73kcalCarbohydrates: 14gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 708mgPotassium: 549mgFiber: 2gSugar: 5gVitamin A: 2237IUVitamin C: 20mgCalcium: 77mgIron: 1mg

Notes

  • Dashi concentrate or kombu-based stock provides a richer, deeper umami flavor.
  • Keeps well for 2–3 days; flavor improves overnight.
  • Enjoy as part of an ichiju-sansai meal or toss leftovers into a salad or grain bowl.

Tried this recipe?

Let us know how it was!