Pumpkin with dashi – Kabocha Nimono (Japan)

Kabocha Nimono is a traditional Japanese dish showcasing kabocha, a Japanese pumpkin with a dense texture and sweet flavor. This light, naturally gluten-free dish is simmered in a fragrant broth of tamari soy sauce, mirin, and dashi. Ideal as an appetizer or side dish, Kabocha Nimono demonstrates the elegance of Japanese cuisine through simple ingredients and flavors unfamiliar to Western palates.

Cooking method: Traditional

Servings: 5

Special diet: naturally gluten-free

Ingredients

600g Kabocha or a pumpkin/butternut squash cut into pieces (approximately 5cm)
500 ml of dashi stock (can perhaps be replaced by a light fish stock with nori seaweed)
2 tbsp tamari soy sauce (gluten-free)
1 tablespoon of sugar
1 tbsp of mirin

Preparation

1
To prepare the kabocha: Wash the kabocha and cut it into medium-sized pieces (about 5 cm). There's no need to peel the kabocha, as its skin softens during cooking. Just be sure to remove the seeds.
2
Prepare the broth: In a large saucepan, pour the dashi broth and bring it to a boil. Then reduce to medium heat.
3
Add the seasonings: Stir the tamari soy sauce, sugar, and mirin into the broth. Mix gently to combine.
4
Cooking the kabocha: Add the kabocha pieces to the broth, making sure they are partially submerged. Cover the pot, reduce the heat to low, and simmer for about 15 to 20 minutes, until the kabocha is tender but not mushy. Check for doneness by piercing a piece with a fork; it should go in easily.
5
Let it rest: Turn off the heat and let the kabocha rest in the broth for a few minutes. This allows the pieces to absorb even more of the flavors.
6
To serve: Arrange the kabocha pieces on a serving platter, drizzling them lightly with the cooking broth. Serve hot, as a side dish with 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 add a light crunch and a visual contrast.