Kabocha Comfort Sweet Savory Simmered Squash

Recipe Introduction

Fancy a bit of Japanese comfort food? I am talking about kabocha no nimono ! It is like a hug in a bowl.

This dish is sweet, savory, and utterly delicious. I promise you, the flavor is going to blow your mind.

Kabocha No Nimono: The Sweet Japanese Secret

Kabocha no nimono is a traditional Japanese side dish. It is basically simmering sweet kabocha recipes Japanese in flavorful dashi recipes for kabocha broth.

Trust me, this is the food of the gods. This recipe dates back centuries and is cherished for its simplicity and comforting flavor.

This recipe is super easy. Even I, who am not exactly a master chef, can whip it up. You'll need about 15 minutes for prep and 20 minutes to cook.

It makes about 4 servings, perfect for a family meal or some cheeky leftovers.

Why You'll Love This Recipe

This Japanese kabocha dish is not only delicious but also surprisingly healthy. Kabocha squash is packed with vitamin A. It is amazing for your skin and eyes, honestly.

Plus, it's perfect as a side for a Japanese cooking night. What makes this recipe special is its simplicity and amazing taste.

The umami from the dashi really elevates the sweetness of the squash.

Let's get to the ingredients now, shall we?

Gather Your Ingredients

Okay, before you start chopping, make sure you have everything.

You'll need:

• 1 lb of kabocha squash, deseeded and cubed
• 1 ½ cups of dashi
• 2 tablespoons of soy sauce
• 2 tablespoons of mirin
• 1 tablespoon of sugar
• (Optional) ginger and sesame seeds.

Kabocha recipes Japanese often call for a variety of ingredients but this one is simple. Japanese simmered squash is the definition of humble cuisine.

The key is to not overcook the simmered kabocha squash recipe

Now go get that Kabocha no Nimono going!.

Ingredients & Equipment For Kabocha no Nimono

Alright, let's talk ingredients. Honestly, this Japanese Kabocha Dish is super simple. You won't need a million things. It's all about the quality, not the quantity.

Main Ingredients

• Kabocha Squash: 1 lb (450g) , about 1/2 a medium squash. Look for one that feels heavy for its size. The skin should be deep green and free of blemishes.
• Dashi: 1 ½ cups (360ml) . Dashi is essential for that authentic Japanese Cooking flavour! I like instant granules myself. Easy peasy!
• Soy Sauce: 2 tablespoons (30 ml) . Go for low sodium if you're watching your salt.
• Mirin: 2 tablespoons (30 ml) . This adds a lovely sweetness. If you can't find mirin, dry sherry works pretty well!
• Sugar: 1 tablespoon (15g) , granulated. Just plain ol' sugar.
• Ginger (Optional): 1 small knob, peeled and sliced. This gives it a lil' zing!
• Toasted Sesame Seeds (Optional): For garnish. Makes it look fancy, innit?

Seasoning Notes

The magic is in the dashi, soy sauce, and mirin combo. It's the essential spice combination for Kabocha Recipes Japanese .

Ginger adds warmth. It's all about building layers of flavour. A vegan dashi will turn this into a completely vegan Kabocha no Nimono !

Equipment Needed

• Cutting board
• Sharp knife. A good knife is your best friend in the kitchen, right?
• Medium saucepan or pot with a lid.
• Measuring cups and spoons

That's it! You probably have all this already. If you don't have a fancy drop lid, just use a circle of baking paper! It'll work just fine.

This simmered Kabocha Squash Recipe is forgiving. Don't stress too much about being perfect. Just have fun! You know, the key to a good Kabocha Squash Side Dish really boils down to good quality squash.

Everything else just falls into place. You'll be making amazing Japanese Simmered Squash in no time!

Kabocha Comfort: Sweet & Savory Simmered Squash

Alright, let's dive into a dish that's pure comfort food: kabocha no nimono . It's a classic Japanese dish of sweet kabocha squash gently simmered in dashi.

Think of it like the Japanese version of pumpkin pie, but way healthier. You know, cozy vibes, but good for you! Honestly, I wasn't always a kabocha fan.

It seemed a bit intimidating. But trust me, this recipe is so easy, even I can't mess it up.

Prep Like a Pro: Your Mise en Place

First things first: prep. We're talking mise en place , people! Chop 1 lb (450g) of kabocha into 1 inch cubes.

Skin on! Deseed it first, obviously. Get your 1 ½ cups (360ml) of dashi ready, plus the 2 tablespoons (30 ml) each of soy sauce and mirin.

Don't forget 1 tablespoon (15g) of sugar and a bit of ginger, sliced thin. It's optional, but trust me, it adds a lil' sumthin' sumthin'.

Time Saving Tip : Pre-chop the kabocha the night before.

step-by-step to Squash Perfection

1. Dashi time! Combine dashi, soy sauce, mirin, and sugar in a saucepan. Ginger too, if you're feeling fancy.
2. Gently add the kabocha to the broth. Make sure it's mostly covered.
3. Bring to a simmer over medium heat. Then, reduce heat to low, cover the pan, and simmer for 15- 20 minutes .
4. Test with a fork. You want it tender, but not mushy. Think al dente pasta but squash.
5. Serve it up! Garnish with sesame seeds. Boom! You just made Japanese cooking look easy!

Pro Tips & Tricks for Kabocha No Nimono

Don't Overcook It! Seriously, mushy squash is sad squash. Test often! This is one of the most important kabocha recipes japanese has to offer, so don't screw it up!

Simmer Gently : A rapid boil will make the squash fall apart. Low and slow is the way to go for the perfect simmered kabocha squash recipe .

make-ahead Magic : This keeps well in the fridge for a few days. Honestly, it tastes even better the next day! The flavors meld together beautifully.

So, you could have this as a quick kabocha squash side dish at any moment.

So there you have it. My super simple guide to kabocha no nimono . It's a great way to experience Japanese kabocha squash recipes .

This makes a delicious Japanese kabocha dish , and it's pretty healthy too! Whether you are vegetarian, vegan kabocha no nimono can be easily achieved through vegan dashi.

Plus, you can even adjust the sweetness to your taste. Honestly, give it a go!

Recipe Notes for Kabocha Comfort: Sweet & Savory Simmered Squash

Alright, so you're about to dive into making kabocha no nimono . That's awesome! Honestly, it's one of those recipes where the little tweaks can really make it your own.

Here are a few notes from my kitchen to yours.

How to Serve Your Japanese Kabocha Dish

Plating can make a difference. Don't just chuck it in a bowl. You know? A nice shallow dish shows off the vibrant orange.

A sprinkle of toasted sesame seeds? Chef's kiss! I love pairing my simmered kabocha squash recipe with some grilled salmon.

It's such a classic combo. Or, if you’re feeling fancy, pop it in a bento box. It adds a lovely pop of color.

A little sprinkling of furikake over the rice would be a lovely touch too!

Storage Tips for Leftover Simmered Kabocha Squash

Got leftovers? No worries. This keeps great. Pop it in an airtight container. The fridge will keep it happy for about 3-4 days.

I reckon it tastes even better the next day. The flavours just meld together.

Freezing isn’t really its thing, honestly. It tends to get a bit mushy. But if you have to, freeze in a freezer safe container.

Make sure it's fully cooled first. Reheat gently on the stovetop. Low and slow is the way to go.

Variations: Adapting Your Kabocha no Nimono

Fancy a change? You can spice this up so easily. Add a pinch of red pepper flakes for a little kick.

I sometimes throw in some shiitake mushrooms too. They soak up all that lovely dashi. For a vegan version, just make sure your dashi is kombu based.

Dashi Recipes for Kabocha made with Kombu are great, avoid fishy ones.

Nutrition 101

So, the official numbers: each serving clocks in around 90 calories. Also it has 2g of protein and just 1g of fat.

You also get 18g of carbs. Don’t forget the fiber and important vitamins too. The recipe delivers a good dose of vitamin A from the kabocha, plus some added minerals from the soy sauce and mirin like sodium.

Honestly, this Japanese kabocha squash recipes feels like a hug in a bowl. Don't be intimidated. This recipe is all about enjoying the process and creating something tasty.

Now go on, get cooking. You got this!