Japanese Simmered Kabocha, or kabocha no nimono (かぼちゃの煮物), is likely one of the hottest simmered dishes in Japanese cooking. You’ll spot it in bento containers, teishoku lunch units, and even breakfast buffets at ryokan inns. With only a few elements, you possibly can simply make this hearty and comforting dish at residence.
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 recognized for his or her light cooking methodology, which permits the elements to absorb savory broth whereas holding their pure sweetness and texture. With kabocha, the result’s tender, velvety squash that balances umami and refined 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 residence cooking!
- Easy and versatile – Made with a handful of pantry seasonings, it pairs nicely with nearly any Japanese menu.
Elements for Japanese Simmered Kabocha
- Kabocha squash
- Dashi (Japanese soup inventory) – I present you find out 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 Tools
Easy methods to 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 aspect down.
Cooking
- Season. Add dashi, soy sauce, and sake and swirl the pot gently to combine the seasonings.
- Simmer. Deliver 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-compulsory ginger garnish.
Nami’s Recipe Ideas
- Minimize into equal items – A uniform dimension helps the squash cook dinner evenly. See Easy methods to Minimize a Kabocha Squash for my ideas.
- Prepare in a single layer in a pot that’s simply the best dimension 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 may break aside simply.
- Place a drop lid – A drop lid (otoshibuta) sits straight on prime of the elements to maintain the liquid circulating, promote even cooking, and make sure the flavors soak in rapidly. It additionally retains the squash from transferring within the pot and breaking up.
- Use light warmth – Preserve 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. Prime it with julienned ginger briefly soaked in chilly water to take away a few of the spiciness.
- With floor hen sauce (ankake). Simmer kabocha with floor hen 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 conventional dish simmering kabocha with adzuki beans. Comforting, subtly candy, and excellent for winter.
- Deep-fry kabocha, then simmer. Evenly 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 aspect dish pairs fantastically with many Japanese meals. Listed below are my favorites:
Storage and Reheating Ideas
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’ll be able to 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.
Continuously Requested Questions
Sure! Simmered dish truly tastes higher the subsequent 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, reduce them to the identical dimension 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 elements, however hold the kabocha items in a single layer within the pot. Use a large, shallow pan, comparable to a braiser, to cook dinner the squash evenly with out breaking up.
I’d love to listen to how yours turned out! 💛 Please go away a star score and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but in addition helps different residence cooks uncover recipes they will belief.
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For the Garnish (non-compulsory)
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Earlier than You Begin…Please notice that this recipe requires half-hour of chilling time.Collect all of the elements.
To Make the Katsuo Dashi
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In a small saucepan, boil 1¾ cups water for the dashi. As soon as boiling, add ½ cup katsuobushi (dried bonito flakes).
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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’ve Katsuo Dashi. Set it apart. Nami’s tip: Reserve the spent katsuobushi to make furikake (rice seasonings).
To Minimize the Kabocha
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Scoop out the seeds and membrane from 1 lb kabocha squash. Microwave it for two minutes to melt the outer pores and skin. You’ll be able to skip microwaving in case you have a pointy knife and the power to chop by the arduous kabocha.
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Nami’s tip: See my tutorial and video on Easy methods to Minimize a Kabocha Squash for extra detailed directions and methods.
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Rigorously reduce the kabocha into wedges, then 2-inch (5 cm) items. Place the kabocha items in a single layer, pores and skin aspect down, in a big pot.Nami’s tip: Bear in mind, we go away the pores and skin on as a result of it’s edible and nutritious.
To Cook dinner
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Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar.
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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.
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Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt.
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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. Deliver to a boil, then scale back to a simmer on medium low. Place an otoshibuta (drop lid) straight on prime (you will discover it on JOC Items) and cook dinner for 20–half-hour, till the flesh exhibits high-quality cracks close to the pores and skin or a skewer pierces the flesh simply. If the liquid evaporates too rapidly, cowl with the pot lid (whereas holding 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
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You’ll be able to serve the simmered kabocha at room temperature or reheat it earlier than serving. To garnish with ginger (non-compulsory), reduce it into skinny slices after which skinny julienne strips. Soak in chilly water for 1 minute to take away a few of the spiciness.
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Drain nicely and put aside. Sprinkle the ginger on prime of the kabocha. Serve and revel 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
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Editor’s Be aware: The put up was initially revealed on December 14, 2017. It was republished on October 2, 2025,