Japanese cuisine · Vegetable Dishes

Kabocha no Nimono

Pumpkin chunks simmer in dashi with soy sauce and mirin until tender and glazed to a glossy shine.

Ingredients · for 4 servings

• 800g kabocha squash
• 300ml dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp sesame seeds
• Salt

Instructions

1. Wash the kabocha, halve it, scoop out the seeds, and cut it skin-on into 4cm chunks – kabocha doesn't need peeling.
2. Round off the sharp edges of each piece slightly with a knife so the pumpkin doesn't crumble at the corners while simmering.
3. Arrange the pieces cut-side down, snugly packed, in a wide pot, then add the dashi, soy sauce, mirin, sake, sugar, and a pinch of salt.
4. Bring to a boil, lay a cut piece of parchment paper directly on the pumpkin, and simmer over low heat for 15 minutes, until a skewer slides through easily.
5. Remove the paper and reduce the liquid uncovered for 3–5 minutes, until only a glossy residue remains on the bottom of the pot.
6. Remove from the heat, let it rest in the liquid for 10 minutes, then serve warm sprinkled with sesame seeds – that's how nimono tastes best in Japan.