A blue and white patterned bowl filled with simmered kabocha squash pieces, topped with thinly sliced fresh ginger, sits on a dark textured surface with chopsticks and a ceramic container nearby.

Japanese Simmered Kabocha, or kabocha no nimono (かぼちゃの煮物), is one of the most popular simmered dishes in Japanese cooking. You’ll spot it in bento boxes, teishoku lunch sets, or even breakfast buffets at ryokan inns. With just a few ingredients, you can easily make this hearty and comforting dish at home.

If you enjoy Japanese simmered dishes, try my Chikuzenni (Nishime), Nikujaga (Japanese Meat and Potatoes Stew), or Simmered Fried Tofu and Greens next!

A decorative blue-and-white bowl filled with simmered kabocha squash pieces, garnished with thinly sliced ginger. Chopsticks and small dishes are placed beside the bowl on a dark surface.

What is Japanese Simmered Kabocha?

Japanese simmered kabocha (kabocha no nimono, かぼちゃの煮物) belongs to the family of Japanese simmered dishes. They are known for their gentle cooking method, which allows the ingredients to soak up savory broth while keeping their natural sweetness and texture. With kabocha, the result is soft, velvety squash that balances umami and subtle sweetness—a perfect example of Japanese comfort food.

Namiko Hirasawa Chen

Why I Love This Recipe

  • Sweet and tender – Smooth and velvety Japanese pumpkin has a natural sweetness that balances the savory seasonings.
  • A comforting classic – This iconic dish is the true taste of Japanese home cooking!
  • Simple and versatile – Made with a handful of pantry seasonings, it pairs well with just about any Japanese menu.

Ingredients for Japanese Simmered Kabocha

  • Kabocha squash
  • Dashi (Japanese soup stock) – I show you how to make it with dried bonito flakes, but you could also use Awase Dashi, Kombu Dashi, or Vegan Dashi
  • Sake
  • Sugar
  • Soy sauce
  • Salt

Find the printable recipe with measurements below.

Jump to Recipe

Key Equipment

Otoshibuta drop lid: Two stainless steel steamer baskets shown side by side; the left one is closed and compact, while the right one is open and expanded, both with holes for steaming and a central handle.

How to Make Japanese Simmered Kabocha

Preparation

  1. Cut the kabocha into equal chunks with a sharp knife.
  1. Arrange the pieces in a single layer in a pot, skin side down.
A person’s hands slicing a bright orange kabocha squash on a wooden cutting board, with several squash wedges already cut and arranged in front.
Yellow pot filled with cut pieces of bright orange kabocha squash, arranged in a single layer and ready for cooking on a stovetop.

Cooking

  1. Season. Add dashi, soy sauce, and sake and swirl the pot gently to mix the seasonings.
  1. Simmer. Bring to a boil, then lower to medium-low heat. Place an otoshibuta (drop lid) on top and simmer 20–30 minutes until tender.
A hand holds a small glass bowl of soy sauce above a pot filled with simmering cubes of bright orange kabocha squash.
A hand places a metal steamer insert over large chunks of pumpkin in a yellow pot on a stovetop, preparing to steam the vegetables.

Assemble

  1. Cool and serve. Remove from the heat, cover with a lid, and let sit about 30 minutes until cool. Serve warm or at room temperature. Add the optional ginger garnish.
Four pieces of simmered kabocha squash in a blue and white patterned dish, topped with finely shredded ginger. The squash is orange with green skin and is served in a light sauce.

Nami’s Recipe Tips

  • Cut into equal pieces – A uniform size helps the squash cook evenly. See How to Cut a Kabocha Squash for my tips.
  • Arrange in a single layer in a pot that’s just the right size for even cooking and a flat surface for the drop lid.
  • Add just enough liquid – The cooking liquid should come three-quarters up the sides of the kabocha pieces.
  • Swirl, don’t stir – Gently swirl the pot instead of stirring with utensils. Kabocha flesh is delicate and can break apart easily.
  • Place a drop lid – A drop lid (otoshibuta) sits directly on top of the ingredients to keep the liquid circulating, promote even cooking, and ensure the flavors soak in quickly. It also keeps the squash from moving in the pot and breaking apart.
  • Use gentle heat – Maintain a simmer over medium-low heat to cook the squash gently and evenly.
  • Let it cool in the simmering liquid for 30 minutes to absorb the delicious seasonings.
Kabocha being cut with a knife on a wooden cutting board.

Variations and Customizations

  • Garnish with ginger. Top it with julienned ginger briefly soaked in cold water to remove some of the spiciness.
  • With ground chicken sauce (ankake). Simmer kabocha with ground chicken and finish with a thickened sauce. Adds umami and makes it extra hearty with rice.
  • Make it vegetarian/vegan. Use Vegan Dashi or Kombu Dashi for a plant-based version.
  • Make it spicy. Add shichimi togarashi or Japanese chili oil (La-yu).
  • Itoko-ni (kabocha with azuki beans). A traditional dish simmering kabocha with adzuki beans. Comforting, subtly sweet, and perfect for winter.
  • Deep-fry kabocha, then simmer. Lightly deep-fry the kabocha before simmering to keep its shape and allow the flavors to soak in more deeply.

What to Serve with Japanese Simmered Kabocha

This cozy side dish pairs beautifully with many Japanese meals. Here are my favorites:

A white plate containing Broiled Miso Salmon served over ginger rice.
A white fluted dish containing Japanese spinach salad seasoned with sesame seeds, soy sauce, and sugar.
Small Japanese bowls containing Japanese cucumber salad called Sunomono.
A light-colored wooden tray containing a bowl of miso soup with soft tofu, wakame seaweed, and thinly sliced green onions, along with a bowl of steamed rice, a small plate of tamagoyaki, and a smalll side dish.

Storage and Reheating Tips

To store: Keep leftovers with simmering liquid in an airtight container in the refrigerator for 2–3 days or in the freezer for 2–3 weeks. However, kabocha can turn a bit mushy once frozen.

To reheat: You can serve the simmered kabocha at room temperature or gently reheat on the stovetop over low heat. Avoid stirring, as the kabocha can break apart easily.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! Simmered dish actually tastes better the next day as flavors meld. Store it in the fridge and reheat gently before serving.

Can I make this vegan/vegetarian?

Absolutely. Kombu dashi or vegan dashi are great vegan options and bring out kabocha’s natural sweetness.

Can I use butternut squash in this recipe?

If you use butternut, cut them to the same size as in this recipe, but simmer them for a little less time. Please check for doneness and modify the time as needed. 

How do I adjust the recipe for a large group?

Double or triple the ingredients, but keep the kabocha pieces in a single layer in the pot. Use a wide, shallow pan, such as a braiser, to cook the squash evenly without breaking apart.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A decorative blue-and-white bowl filled with simmered kabocha squash pieces, garnished with thinly sliced ginger. Chopsticks and small dishes are placed beside the bowl on a dark surface.
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4.79 from 128 votes

Japanese Simmered Kabocha

by Namiko Hirasawa Chen
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a satisfying and healthy side dish that is chock-full of nutrients. {vegan/vegetarian adaptable}
Prep: 15 minutes
Cook: 30 minutes
Chilling: 30 minutes
Total: 45 minutes
Servings: 4 (as side dish)

Ingredients 
 

For Katsuo Dashi

For the Seasonings

For the Garnish (optional)

  • ginger (julienned; from a 1-inch, 2.5-cm knob)

Instructions

  • Before You Start…Please note that this recipe requires 30 minutes of chilling time.
    Gather all the ingredients.
    A halved kabocha squash and bowls of water, dried bonito flakes, ginger, salt, sugar, soy sauce, and rice vinegar are arranged on a wooden surface.

To Make the Katsuo Dashi

  • In a small saucepan, boil 1¾ cups water for the dashi. Once boiling, add ½ cup katsuobushi (dried bonito flakes).
    Side-by-side images: left, water is being poured into a silver pot; right, dried ingredients are being added from a bowl into the same pot on a stovetop.
  • Stir and turn off the heat. Set aside for 15 minutes to steep. Then, strain out the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside.
    Nami's tip: Reserve the spent katsuobushi to make furikake (rice seasonings).
    A pot of melted butter with milk solids is shown on the left; on the right, the contents are being poured through a fine mesh strainer over a measuring cup to clarify the butter.

To Cut the Kabocha

  • Scoop out the seeds and membrane from 1 lb kabocha squash. Microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
    A person scoops seeds from a halved pumpkin with a spoon; next to it, the cleaned pumpkin half sits on a microwave turntable, ready to be cooked.
  • Nami's tip: See my tutorial and video on How to Cut a Kabocha Squash for more detailed instructions and techniques.
    Two images side by side show hands cutting a green-skinned, orange-fleshed squash on a wooden surface: first slicing it in half, then cutting it into smaller wedges.
  • Carefully cut the kabocha into wedges, then 2-inch (5 cm) pieces. Place the kabocha pieces in a single layer, skin side down, in a large pot.
    Nami's tip: Remember, we leave the skin on because it is edible and nutritious.
    Sliced pieces of kabocha squash on a wooden cutting board (left) and the same pieces arranged in a yellow pot on a stovetop (right).

To Cook

  • Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar. 
    Two images: On the left, oil is being poured onto chunks of pumpkin in a yellow pot. On the right, hands hold small bowls of vinegar and sugar above the same pumpkin-filled pot.
  • Swirl the pot to mix the seasonings so you don‘t break the kabocha pieces by stirring. Turn on the stove to medium high and bring it to a boil.
    Two side-by-side photos of orange pumpkin chunks in a yellow pot: on the left, raw pumpkin pieces; on the right, the same pieces partially submerged and simmering in bubbling liquid.
  • Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt.
    A hand adds soy sauce to cubed pumpkin in a pot in the left image; on the right, a hand sprinkles salt from a small bowl onto the pumpkin in the same pot.
  • Swirl the pot again to mix the seasonings. The cooking liquid should cover about three-quarters of the kabocha; add water if needed. Bring to a boil, then reduce to a simmer on medium low.
    Place an otoshibuta (drop lid) directly on top (you can find it on JOC Goods) and cook for 20–30 minutes, until the flesh shows fine cracks near the skin or a skewer pierces the flesh easily. If the liquid evaporates too quickly, cover with the pot lid (while keeping the otoshibuta still in place).
    Remove from the heat. Cover with the pot lid and let sit for 30 minutes to help the kabocha soak up more flavor.
    Two side-by-side images: On the left, chunks of kabocha squash simmer in a yellow pot with liquid; on the right, a hand places a round metal drop lid over the squash in the same pot.

To Serve

  • You can serve the simmered kabocha at room temperature or reheat it before serving. To garnish with ginger (optional), cut it into thin slices and then thin julienne strips. Soak in cold water for 1 minute to remove some of the spiciness.
    Three images showing hands slicing ginger on a cutting board: first into thin slices, then into thin strips, and finally the ginger strips collected in a glass bowl.
  • Drain well and set aside. Sprinkle the ginger on top of the kabocha. Serve and enjoy!
    Left: A small bowl with thinly sliced fresh ginger. Right: A blue and white bowl containing simmered kabocha squash, garnished with thin strips of ginger.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days or in the freezer for a month.

Nutrition

Calories: 51kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 85mg, Potassium: 398mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1550IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1mg

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Editor’s Note: The post was originally published on December 14, 2017. It was republished on October 2, 2025,