Kabocha Nimono
The beauty of kabocha is its dense, velvety texture and deep, earthy sweetness. When simmered in a savory dashi base, it loses none of its integrity, becoming a simple, quiet side that balances out richer main courses.
Mind the knife work
Kabocha skin is thick and tough; use a heavy chef's knife and cut with confidence to avoid slipping. Trim the hard edges of the peel so the pieces simmer uniformly.
- Heavy chef's knife
- Medium saucepan
- Parchment paper (for the drop lid)
- Slotted spoon
What goes in.
- 1/2kabocha squash (approx. 1 lb)
- 1 cupdashi
- 2 tbspmirin
- 1 tbspsugar
- 1.5 tbspsoy sauce
Using an otoshibuta
By placing a smaller lid directly onto the surface of the simmering liquid, you force the braising broth to circulate over the top of the squash, cooking it evenly without needing to stir and potentially crush the soft pieces.
The method.
Prep the squash
Remove the seeds with a spoon. Cut the squash into 1.5-inch chunks. Use your knife to shave off about half of the skin at the sharp corners of each piece; this helps the flavors seep in.
Prepare the liquid
Place the dashi, mirin, and sugar in the saucepan over medium heat. Bring to a boil, then stir until the sugar is fully dissolved.
Arrange and simmer
Add the kabocha pieces to the pan in a single layer if possible. Add the soy sauce. Cover with a parchment paper circle (the otoshibuta) pressed directly against the squash.
Cook until tender
Reduce heat to low and simmer for 15 to 20 minutes. You will know it is finished when a skewer slides through the thickest part of the squash with zero resistance.
Let it rest
Remove from heat and let the squash sit in the liquid for 10 minutes before serving. This allows the seasoning to penetrate the center.
When it doesn't go to plan.
Choose a kabocha that feels heavy for its size with a matte, dry skin.
Do not over-boil; once the squash is soft, it will disintegrate if handled roughly.
If you don't have dashi, a light vegetable stock is a passable substitute, though it will change the flavor profile.
The ones that keep coming up.
Can I eat the skin?
Yes, the skin of the kabocha is completely edible and provides a nice textural contrast to the soft interior.
Should the sauce reduce completely?
No, you want a few tablespoons of liquid remaining to coat the squash when you serve it.
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