Japanese Simmered Kabocha, or kabocha no nimono (かぼちゃの煮物), is without doubt one of the hottest simmered dishes in Japanese cooking. You’ll spot it in bento bins, teishoku lunch units, and even breakfast buffets at ryokan inns. With just some components, you’ll be able to simply make this hearty and comforting dish at house.
In case you get pleasure from Japanese simmered dishes, attempt my Chikuzenni (Nishime), Nikujaga (Japanese Meat and Potatoes Stew), or Simmered Fried Tofu and Greens subsequent!
What’s Japanese Simmered Kabocha?
Japanese simmered kabocha (kabocha no nimono, かぼちゃの煮物) belongs to the household of Japanese simmered dishes. They’re identified for his or her light cooking methodology, which permits the components to absorb savory broth whereas conserving their pure sweetness and texture. With kabocha, the result’s gentle, velvety squash that balances umami and delicate sweetness—an ideal instance of Japanese consolation meals.
Why I Love This Recipe
- Candy and tender – Easy and velvety Japanese pumpkin has a pure sweetness that balances the savory seasonings.
- A comforting basic – This iconic dish is the true style of Japanese house cooking!
- Easy and versatile – Made with a handful of pantry seasonings, it pairs nicely with nearly any Japanese menu.
Components for Japanese Simmered Kabocha
- Kabocha squash
- Dashi (Japanese soup inventory) – I present you tips on how to make it with dried bonito flakes, however you could possibly additionally use Awase Dashi, Kombu Dashi, or Vegan Dashi
- Sake
- Sugar
- Soy sauce
- Salt
Discover the printable recipe with measurements beneath.
Key Gear
How you can Make Japanese Simmered Kabocha
Preparation
- Minimize the kabocha into equal chunks with a pointy knife.
- Prepare the items in a single layer in a pot, pores and skin facet down.
Cooking
- Season. Add dashi, soy sauce, and sake and swirl the pot gently to combine the seasonings.
- Simmer. Convey to a boil, then decrease to medium-low warmth. Place an otoshibuta (drop lid) on prime and simmer 20–half-hour till tender.
Assemble
- Cool and serve. Take away from the warmth, cowl with a lid, and let sit about half-hour till cool. Serve heat or at room temperature. Add the non-obligatory ginger garnish.
Nami’s Recipe Suggestions
- Minimize into equal items – A uniform measurement helps the squash cook dinner evenly. See How you can Minimize a Kabocha Squash for my suggestions.
- Prepare in a single layer in a pot that’s simply the suitable measurement for even cooking and a flat floor for the drop lid.
- Add simply sufficient liquid – The cooking liquid ought to come three-quarters up the perimeters of the kabocha items.
- Swirl, don’t stir – Gently swirl the pot as an alternative of stirring with utensils. Kabocha flesh is delicate and might break aside simply.
- Place a drop lid – A drop lid (otoshibuta) sits straight on prime of the components to maintain the liquid circulating, promote even cooking, and make sure the flavors soak in shortly. It additionally retains the squash from shifting within the pot and breaking up.
- Use light warmth – Keep a simmer over medium-low warmth to cook dinner the squash gently and evenly.
- Let it cool within the simmering liquid for half-hour to soak up the scrumptious seasonings.
Variations and Customizations
- Garnish with ginger. High it with julienned ginger briefly soaked in chilly water to take away among the spiciness.
- With floor rooster sauce (ankake). Simmer kabocha with floor rooster and end with a thickened sauce. Provides umami and makes it further hearty with rice.
- Make it vegetarian/vegan. Use Vegan Dashi or Kombu Dashi for a plant-based model.
- Make it spicy. Add shichimi togarashi or Japanese chili oil (La-yu).
- Itoko-ni (kabocha with azuki beans). A standard dish simmering kabocha with adzuki beans. Comforting, subtly candy, and ideal for winter.
- Deep-fry kabocha, then simmer. Flippantly deep-fry the kabocha earlier than simmering to maintain its form and permit the flavors to soak in additional deeply.
What to Serve with Japanese Simmered Kabocha
This cozy facet dish pairs superbly with many Japanese meals. Listed here are my favorites:
Storage and Reheating Suggestions
To retailer: Maintain leftovers with simmering liquid in an hermetic container within the fridge for two–3 days or within the freezer for two–3 weeks. Nonetheless, kabocha can flip a bit mushy as soon as frozen.
To reheat: You possibly can serve the simmered kabocha at room temperature or gently reheat on the stovetop over low warmth. Keep away from stirring, because the kabocha can break aside simply.
Regularly Requested Questions
Sure! Simmered dish really tastes higher the following day as flavors meld. Retailer it within the fridge and reheat gently earlier than serving.
Completely. Kombu dashi or vegan dashi are nice vegan choices and convey out kabocha’s pure sweetness.
In case you use butternut, minimize them to the identical measurement as on this recipe, however simmer them for rather less time. Please verify for doneness and modify the time as wanted.
Double or triple the components, however maintain the kabocha items in a single layer within the pot. Use a large, shallow pan, similar to a braiser, to cook dinner the squash evenly with out breaking up.
I’d love to listen to how yours turned out! 💛 Please depart a star ranking and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different house cooks uncover recipes they’ll belief.
Stop your display screen from going darkish
For the Garnish (non-obligatory)
-
Earlier than You Begin…Please observe that this recipe requires half-hour of chilling time.Collect all of the components.
To Make the Katsuo Dashi
-
In a small saucepan, boil 1¾ cups water for the dashi. As soon as boiling, add ½ cup katsuobushi (dried bonito flakes).
-
Stir and switch off the warmth. Put aside for quarter-hour to steep. Then, pressure out the katsuobushi with a fine-mesh sieve. Now you have got Katsuo Dashi. Set it apart. Nami’s tip: Reserve the spent katsuobushi to make furikake (rice seasonings).
To Minimize the Kabocha
-
Scoop out the seeds and membrane from 1 lb kabocha squash. Microwave it for two minutes to melt the outer pores and skin. You possibly can skip microwaving in case you have a pointy knife and the power to chop by means of the onerous kabocha.
-
Nami’s tip: See my tutorial and video on How you can Minimize a Kabocha Squash for extra detailed directions and methods.
-
Fastidiously minimize the kabocha into wedges, then 2-inch (5 cm) items. Place the kabocha items in a single layer, pores and skin facet down, in a big pot.Nami’s tip: Bear in mind, we depart the pores and skin on as a result of it’s edible and nutritious.
To Cook dinner
-
Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar.
-
Swirl the pot to combine the seasonings so that you don‘t break the kabocha items by stirring. Activate the range to medium excessive and convey it to a boil.
-
Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt.
-
Swirl the pot once more to combine the seasonings. The cooking liquid ought to cowl about three-quarters of the kabocha; add water if wanted. Convey to a boil, then cut back to a simmer on medium low. Place an otoshibuta (drop lid) straight on prime (you’ll find it on JOC Items) and cook dinner for 20–half-hour, till the flesh exhibits nice cracks close to the pores and skin or a skewer pierces the flesh simply. If the liquid evaporates too shortly, cowl with the pot lid (whereas conserving the otoshibuta nonetheless in place).Take away from the warmth. Cowl with the pot lid and let sit for half-hour to assist the kabocha take in extra taste.
To Serve
-
You possibly can serve the simmered kabocha at room temperature or reheat it earlier than serving. To garnish with ginger (non-obligatory), minimize it into skinny slices after which skinny julienne strips. Soak in chilly water for 1 minute to take away among the spiciness.
-
Drain nicely and put aside. Sprinkle the ginger on prime of the kabocha. Serve and luxuriate in!
Energy: 51kcal, Carbohydrates: 12g, Protein: 1g, Fats: 1g, Saturated Fats: 1g, Sodium: 85mg, Potassium: 398mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1550IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we are able to see your scrumptious creation!
Editor’s Notice: The publish was initially printed on December 14, 2017. It was republished on October 2, 2025,
