Kabocha Nimono is a traditional Japanese dish featuring kabocha, a Japanese pumpkin with a dense texture and sweet flavor. This light, naturally gluten-free dish is simmered in a broth flavored with tamari soy sauce, mirin and dashi. Ideal as a starter or side dish, Kabocha Nimono still shows the elegance of Japanese cuisine through simple ingredients and flavors uncommon in the West.
Ingredients
Preparation
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Prepare the kabocha: Wash the kabocha and cut it into medium-sized pieces (about 5 cm). There is no need to peel the kabocha, as its skin becomes tender when cooked. Just be sure to remove the seeds.
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Prepare the stock: In a large saucepan, pour the dashi stock and bring it to a boil. Then reduce heat to medium.
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Add seasonings: Stir tamari soy sauce, sugar and mirin into the broth. Stir gently to mix well.
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Cooking the kabocha: Add the kabocha pieces to the broth, making sure they are partially submerged. Cover the pot with a lid, reduce the heat to low, and simmer for about 15 to 20 minutes, until the kabocha is tender but not too soft. Check for doneness by inserting a fork into a piece; it should sink in easily.
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Let it sit: Turn off the heat and let the kabocha sit in the broth for a few minutes. This allows the pieces to soak up the flavors even more.
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Serve: Arrange the pieces of kabocha on a serving dish, sprinkling them lightly with the cooking broth. Serve it hot, as an accompaniment to rice or as a light main course.
Note
For a decorative touch, garnish the Kabocha Nimono with a few toasted sesame seeds or chopped chives just before serving. This will bring a slight crunchy note and visual contrast.
