Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.
Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes of your teishoku (lunch meal set), or at the breakfast buffet in your ryokan (Japanese inn).
If you miss this hearty, comforting home-cooked dish, grab a kabocha squash at your local Japanese or Asian grocery store, and make this at home!
How to Cut a Kabocha Squash (Japanese Pumpkin)
A complete guide on how to cut, peel, and cook a kabocha squash (Japanese pumpkin) with helpful tutorial video and step by step pictures.
Simmered Kabocha – A Classic Home Cooked Dish
A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root vegetables all cooked and simmered in one pot. Wholesome, nutritious and easy to prepare, these simmered dishes are considered true home cooking of a Japanese kitchen. And they make up a fundamental part of washoku 和食.
It might be surprising to you, but most of the simmered dishes are seasoned similarly – with some kind of Japanese stock, dashi (see varieties here), sake, mirin, soy sauce (and sugar). What makes it different?
Based on the ingredients, we modify the ratio of the seasonings. For example, kabocha squash itself is already very sweet and flavorful, so we go easy on the sweetness (mirin or sugar) and cut down on soy sauce since we don’t want to the saltiness to overpower the dish.
3 Important Tips for No Failed Simmered Kabocha
1. Cut Kabocha Squash into Equal Size
Do not underestimate this simple tip. To make sure all the squash pieces are evenly cooked, you want to cut the kabocha squash in similar sizes. Smaller cubes will help speed up the cooking time as well.
2. Place kabocha in a single layer
Kabocha is very fragile once it’s cooked and it can break into pieces or mush easily. Therefore, you need to secure each kabocha piece, making sure they are laid in a single layer without overlapping in the pot. Then swirl the pot to mix the seasonings instead of using cooking utensils.
3. Cook Kabocha with just enough liquid and Otoshibuta
The amount of cooking liquid should be just enough to come to the top level of kabocha pieces in the pot. Overfilling with cooking liquid will only result in soupy kabocha, which we want to avoid.
Make sure to use an Otoshibuta (drop lid) so that cooking liquid is forced to circulate, allowing the kabocha to cook evenly and quickly as they absorb the flavor.
Truly simple and rustic, I hope you enjoy making this Simmered Kabocha Squash recipe, especially in fall and winter. To experience more Japanese home cooking, check out other Nimono recipes on my blog and leave a comment below and let me know the kind of simmered dishes you have in mind.
Other Kabocha Recipes:
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.
- ½ kabocha squash/pumpkin (Small kabocha, roughly 1 lb / 450 g )
- 1 inch ginger (optional)
- 1 ¾ cups water (400 ml)
- 2 packs katsuobushi (dried bonito flakes) (0.2 oz / 6 g)
- Gather all the ingredients.
In a small pot, boil 1 ¾ cups water. Once boiling, add katsuobushi.
Mix together and turn off the heat. Set aside for 15 minutes. Then strain the katsuobushi with a fine mesh sieve. Set the katsuo dashi aside for now. You can discard the katsuobushi or make furikake (rice seasonings) with the leftover katsuobushi.
- Remove the seeds and pith from the kabocha. Microwave for 2 minutes.
Cut the kabocha into wedges, then equal 2” (5 cm) pieces. Remember, kabocha skin is edible and nutritious.
- Place the kabocha pieces, skin side down, in a pot that fit in a single layer. Change the pot if kabocha doesn’t fit.
- Add dashi, sake and sugar. Tip: Swirl the pot to mix the seasonings so you won't break the kabocha.
Cook on medium high heat and bring it to a boil.
Add soy sauce and salt, and swirl the pot again to mix the seasonings. If the liquid does not cover 3/4 of kabocha, you can add a little bit of water. Bring to a boil again.
- Once boiling turn down to medium low heat to maintain simmering. Cover with an otoshibuta (drop lid - here's how to make it with aluminum) and cook for 20-30 minutes (depends on size, and skin takes time to cook), or until the kabocha has a tiny thin crack near the skin (it’s a sign for doneness!). If you feel that liquid is evaporating too fast, you can cover the regular lid (and you still need to use otoshibuta).
Remove from the heat and let kabocha sit covered until cool, about 30 minutes. This helps kabocha absorbs more flavor as it cools. You can serve at room temperature or reheat before serving.
- [Optional garnish] Cut the ginger into rectangular piece (so each strips will be the same length). Cut into thin slabs and then thin julienne strips.
Soak in cold water for 1 minute and drain well. Set aside. Serve with simmered kabocha.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
how long will nimono keep in fridge, please? thank you <3
Hi Erin! About 3 days. If you heat up the nimono every day (let cool, and refrigerate), slightly longer, 5 days or so. But remember that seasonings get saltier as you reheat. Hope that helps!
I have tried a number of your items love them all so far.
Thank you so much for your feedback, Theresa! I’m so happy to hear you enjoyed my recipes. 🙂
This dish is so awesome! And you’re right, even the skin was tasty. This recipe will definitely become one of my favourites. Thanks again.
Hi Meng! Thank you so much!!! I’m so happy to hear you enjoy this recipe. 🙂
Thank you for your recipe. If I find kabocha that I can buy I’ll gladly give it a try. I have one question though. I don’t have microwave so I just omit the second part of step 4 or should I do something else instead? Thank you
Hi Adam! No worry about the microwaving part. That helps to cut the kabocha initially but if you have a good sharp knife, you should be able to cut (but it’s hard!). If it’s small kabocha, I don’t need to microwave it to make it softer. Just be careful to karate chop! 🙂
The simplicity of this recipe makes the ingredients shine! The kabocha squash was buttery smooth and had a wonderful, savory flavor. I ate this side dish warm and it was PERFECT on a cold autumn night. I will definitely be making this again. Thanks for the delicious recipe Nami!
Hi Robin! I’m so happy to hear you enjoyed this recipe and thank you for taking your time to write your kind feedback. It’s a classic Japanese recipe that everyone feels nostalgic and comforting. 🙂
Domo Arigato for this nimono recipe and explaining how to make a otoshibuta out of foil. My kabocha came out very nice and I can’t wait to try making your other recipes.
Hi Monica! I’m glad to hear your simmered kabocha came out well. Thank you for trying this recipe and for your kind feedback. Otoshibuta is very important in Japanese cooking, and you will see it a lot in all the simmered dishes. 🙂
Appears to be very appetizing……….
Thank you for the kind words, Pearl! 🙂
My wooden otoshibuta that I bought in Japan in a little store (like a dollar store) attatched to the supermarket…..has holes in the lid. The wooden one you pictured is solid but the metal one has holes. Does it make a difference? I could have covered mine with aluminum foil to block the holes but didnt think of it in time….I think I remember my mother in law in Japan had both solid ones and ones with holes. Please advise me.
I was surprised at how easily this came together. I hope it turns out well….as I love Kabocha simmered or as a vegetable in tempura. Oishi came out perfect.
Hi Bond! Thank you for trying this recipe! About the otoshibuta. The holes are for steam release, and the wooden ones without holes are more traditional ones (simple craftmanship). When you want to keep the steam and your otoshibuta has holes, you can put the regular pot’s lid on top, and this is called Kisebuta きせ蓋. When you open a little bit of gap on the regular lid is called Kiributa きり蓋 and we use this technique when cooking fish (so smells go away). 🙂
Yum! I made this today with lunch and it was perfect!
Hi Candance! I’m so happy to hear you enjoyed this recipe! Thank you for your kind feedback. 🙂
Have you ever tried steaming a whole Kabocha in the Instant Pot? How many minutes would you set it for? I usually like to hollow out the Kabocha and fill it with mixed rice or vegetable stew. So would like to keep the shape intact (except for the top, which I’d cut to make a lid).
Hi Angela! High pressure and cook between 3-5 minutes. Remember kabocha varies in sizes, so if it’s large, it may take full 5 minutes. 🙂