Dinner · 30 min · japanese

Kabocha no Nimono

If you like kabocha squash, you’ll love this Japanese dinner — 30 minutes from craving to table.

Ingredients

• 2 lb Kabocha squash
• 2 cups Dashi
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sugar
• 2 tbsp Sake

Steps

1. Cut the kabocha into large chunks, leaving the skin on — it holds the pieces together and turns sweet. Shave a little skin off each piece so the flavor soaks in.
2. Combine the dashi, soy, mirin, sugar, and sake in a wide pot and bring to a simmer.
3. Add the kabocha skin-side down in a single layer, cover with a drop-lid, and simmer 20 minutes until a skewer slides through easily.
4. Rest 10 minutes off the heat; the squash drinks in the seasoned broth as it cools slightly.
5. Serve warm or at room temperature. Sweet, savory, and melting — the nimono that converts squash skeptics.

Build my plan — free

← All recipes