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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.

Course Appetizer, Side Dish

Cuisine Japanese

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword Comfort Food with a Twist, Nut Free, PCOS-Friendly, Whole Food Plant-Based

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 73kcal

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

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Instructions

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

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.

Nutrition

Calories: 73kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 708mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2237IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 1mg

Meal Pairing

Kabocha no Nimono pairs beautifully with Carrot Kinpira and a simple miso soup for a complete ichiju-sansai–style meal. Add steamed rice and your favorite protein, such as grilled salmon, tofu, or tempeh, for a balanced, anti-inflammatory meal.

Together, these dishes bring harmony and texture to the table: the kabocha’s sweetness complements the savory crunch of kinpira, creating a meal that’s as restorative as it is simple.

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