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Simmered Kabocha (Japanese Pumpkin)

Simmered Pumpkin Japanese Recipe

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This Japanese-style simmered pumpkin (kabocha no nimono or kabocha-ni in short) is healthy and easy to make. It is popularly served as a side-dish in a Japanese meal or in bento boxes, as it keeps well and can be eaten at room temperature or slightly warmed.

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When cooked, its fluffy texture and sweetness resemble sweet potato more than the typical pumpkin. Its skin is also soft and easily digestible.

Kabocha no Nimono Recipe
It’s not only good as a side-dish. When I shot this recipe, I had the simmered kabocha with brown rice and edamane.

Kabocha no Nimono Recipe
Simple and healthy lunch for one :)

Simmered Kabocha Recipe
Optional: Trim the sharp edges of each pumpkin piece for better presentation. I skip this step when I’m busy.

Simmered Pumpkin Japanese Recipe
Put the pumpkin pieces into a small pot in a simple sauce of dashi, mirin, soy sauce, sugar and sake. Simmer for about 15 minutes or until softened. This is the initial stage of simmering. This simple sauce  brings out the natural good taste of kabocha with a perfect blend of savoury (salty) and sweet.

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5 Responses to “Simmered Kabocha (Japanese Pumpkin)”

  1. Angie@Angie's Recipes — September 19, 2016 @ 3:13 pm

    Can’t get enough of pumpkin these days…I usually have them roasted or in soup…this is a different and delicious way to prepare this autumnal treasure.


  2. tigerfish — September 20, 2016 @ 6:33 am

    The only hard thing to do for this dish is cutting up/slicing the kabocha :P That said, kabocha is one of my favorite squashes – I like the easy way out of steaming them. Will try the simmering method if I can :)


    • wiffy replied: — September 23rd, 2016 @ 1:04 pm

      I buy a small piece instead of the whole kabocha. Use tip of knife to make the first cut on both ends and connect. Shall try steamed method some time too :)


  3. Juliana — September 21, 2016 @ 2:13 am

    I love kabocha, and this is my favorite way to cook it…easy and simple.
    Have a wonderful week ahead Wiffy :)


  4. Gem (Breakfast and salads) — September 22, 2016 @ 10:22 am

    I love Kabocha and usually get the pre-cut ones from the Taka Cold Storage. Can’t seem to cut them well, take too much strength. Haha. I simply drizzle them with olive oil, sea salt and put in my toaster for 10 minutes. So yumms!!