Kabocha no Nimono (Simmered Japanese pumpkin)

Japanese simmered kabocha pumpkin in dashi, soy and mirin

Origin: Japan

Kabocha no nimono is one of the definitive dishes of Japanese home cooking; a nimono (simmered dish) in which kabocha squash is gently cooked in a seasoned dashi broth until tender, absorbing the flavour of the liquid while maintaining its shape. Kabocha (カボチャ) arrived in Japan via Portuguese traders in 1541 CE, landing first in Oita, Kyushu; its Japanese name is a corruption of Cambodia (Camboja in Portuguese), the supposed region of origin. Japanese cooks transformed this New World vegetable completely: where European cooks made it into soups and pies, Japanese cuisine turned it into a disciplined nimono, a dish that demonstrates the core Japanese cooking philosophy of allowing an ingredient to express its own flavour with minimal intervention. Dashi, the foundational Japanese stock of kombu and bonito flakes, provides an umami depth that amplifies the natural sweetness of the kabocha without overpowering it. Kabocha no nimono is served at room temperature as part of an ichiju sansai meal, alongside rice and soup, and is particularly associated with autumn and the Buddhist vegetarian cooking tradition of shojin ryori.

Ingredients

Main

600 g kabocha squash, cut into 4–5 cm chunks (skin on)

Broth

400 ml dashi stock (kombu and bonito flake dashi, or kombu-only for vegetarian)

Seasoning

3 tbsp mirin
2 tbsp soy sauce (usukuchi light soy sauce preferred)
1 tbsp sugar
1 tsp sake

Method

Cut the kabocha into rough chunks, skin on. If the skin is very hard, use a heavy knife and be careful. Japanese cooks leave the skin on; it holds the shape during cooking and is fully edible.
Place kabocha pieces skin-side down in a wide, shallow saucepan or sauté pan large enough to hold them in a single layer.
Combine dashi, mirin, soy sauce, sugar, and sake. Pour over the kabocha. The liquid should come about halfway up the pieces.
Bring to a gentle simmer over medium heat. Cover with an otoshibuta (a drop lid; use a circle of baking paper cut to fit inside the pan, resting directly on the food). Simmer for 15–18 minutes until the kabocha is completely tender when pierced with a skewer.
Remove the drop lid. Allow to cool in the broth for at least 20 minutes before serving; kabocha no nimono is traditionally served at room temperature, never hot.

Notes

The skin of kabocha becomes tender and edible when cooked and is considered the most flavourful part of the dish. Do not remove it. Kabocha no nimono keeps refrigerated for 3 days. Leftover simmering broth can be used as a base for miso soup or to simmer other vegetables.

The Gastrographer

Name: Kabocha no Nimono (Simmered Japanese pumpkin)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japan
Ingredients: 600 g kabocha squash, cut into 4–5 cm chunks (skin on); 400 ml dashi stock (kombu and bonito flake dashi, or kombu-only for vegetarian); 3 tbsp mirin; 2 tbsp soy sauce (usukuchi light soy sauce preferred); 1 tbsp sugar; 1 tsp sake

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