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Kabocha Nimono

Name: Kabocha Nimono
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 medium kabocha squash (about 600g), peeled, seeded, and cut into bite-sized pieces; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 tablespoon sake; 1 cup dashi stock; 1 teaspoon sugar; 1 teaspoon sesame oil; 1 teaspoon sesame seeds (optional, for garnish); Pinch of salt (if needed)

10 min prep · 20 min cook · Easy · 4 servings

Japanese

A comforting and flavorful Japanese simmered kabocha dish infused with traditional seasonings, perfect as a side or vegetarian main.

Ingredients

1 medium kabocha squash (about 600g), peeled, seeded, and cut into bite-sized pieces→1 tablespoon soy sauce→1 tablespoon mirin→1 tablespoon sake→1 cup dashi stock→1 teaspoon sugar→1 teaspoon sesame oil→1 teaspoon sesame seeds (optional, for garnish)→Pinch of salt (if needed)→

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Method

Heat sesame oil in a pot over medium heat. Add the kabocha pieces and sauté for 2-3 minutes to lightly coat with oil. Pour in the dashi stock and bring to a boil. Add soy sauce, mirin, sake, sugar, and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes until the kabocha is tender. Uncover and cook for another 2-3 minutes to allow the sauce to slightly reduce. Serve hot, garnished with sesame seeds if desired.

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