Simmered pumpkin, or Kabocha no Nimono, is a comforting Japanese side dish made with tender pumpkin simmered in a light, flavorful broth.Each bite is soft and gently sweet, melting in your mouth with umami-rich soy and mirin flavors.
The seasonings are simple, allowing the natural taste of the pumpkin to shine.
It’s vegan-friendly, nourishing, and a true taste of Japanese home cooking.
Table Of Contents
Ingredients
- Pumpkin: 250g (as needed)
- Dashi broth: 2cups
- Soy sauce: 2 tablespoons
- Mirin: 2 tablespoons
※you don’t need to use sugar if the mirin is sweet
Instructions
- Cut the pumpkin into bite-sized pieces.
- Once the water is boiling, add the pumpkin.
- Add mirin and bring it to a boil to evaporate the alcohol.
- Add dashi broth.
- When the pumpkin starts to soften slightly, add soy sauce.
- Simmer for about 10 minutes until it thickens, and it’s ready to serve!
VIDEO: Watch How to Make It
https://www.instagram.com/p/C3SETy9vRtP
Point
- Peel parts of the pumpkin skin for better flavor absorption while keeping shape.
- Place the pumpkin skin-side down and avoid stirring to prevent it from falling apart.
- Use a drop lid (or parchment/paper towel) to help the flavor soak in evenly.
- Let it sit after cooking to deepen the flavor before serving.
