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}
Japanese 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. You‘ll see it 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. It‘s easy to make this at home!
Simmered Kabocha Squash – 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 in 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 6 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 the saltiness to overpower the dish.
3 Important Cooking Tips
1. Cut kabocha 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. Simmer kabocha squash 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 the 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 Squash Recipes
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Japanese Simmered Kabocha
Ingredients
- 1 lb kabocha squash (½ small kabocha)
For the Dashi
- 1¾ cups water
- ½ cup katsuobushi (dried bonito flakes) (skip for vegan/vegetarian and make Vegan Dashi with shiitake and kombu)
For the Seasonings
- 2 Tbsp sake
- 1 Tbsp sugar
- 2 tsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt
For the Garnish (optional)
- ginger (julienned; from 1-inch, 2.5-cm knob)
Instructions
- Gather all the ingredients.
- In a small saucepan, boil 1¾ cups water for the dashi. Once boiling, add ½ cup katsuobushi (dried bonito flakes).
- Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
- Remove the seeds and membrane from 1 lb kabocha squash and 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.
- Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
- In a large pot, place the kabocha pieces in a single layer, skin side down.
- Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar. Tip: Swirl the pot to mix the seasonings so you don‘t break the kabocha pieces.
- Cook on medium high heat and bring it to a boil.
- Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
- Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20–30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it‘s done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
- Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.
To Garnish (optional)
- Cut the ginger into thin slabs and then thin julienne strips.
- Soak in cold water for 1 minute to remove some of the spiciness and drain well. Sprinkle the ginger on top of the simmered kabocha and serve.
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.
[…] Simmered dishes (Simmered Kabocha) […]
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. 🙂
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. 🙂
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). 🙂
[…] Simmered kabocha squash […]
[…] my favorite Classic Simmered Kabocha, Kabocha Pork Stir Fry, Kabocha Salad and Kabocha Squash […]
Appears to be very appetizing……….
Thank you for the kind words, Pearl! 🙂
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. 🙂
[…] Simmered Kabocha Squash […]
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. 🙂
[…] Adapted from Just One Cookbook […]
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! 🙂
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. 🙂
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. 🙂
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!
Hi Nami,
Your website is my favorite cooking website. I love being able to make Japanese food.
Can I replace Kabocha with another type of pumpkin ?
Thanks.
Hi Adelyn,
Thank you very much for your kind feedback!
If you use another type of pumpkin, please adjust the amount of Dashi and Seasonings because some pumpkins have more moisture than Kabocha.
We hope this helps!🙂
Hi Nami 🙂 They haven’t connected the gas at my new place yet, so I’m pretty much limited to my instant pot. Do you know, if I make it in the IP, do I still need a lid? 🤔 Thanks so much!!! Love the site!!!
Hi Artie! Do you mean the drop lid? I don’t usually use it when I cook in IP. 🙂
Hi Nami,
I made your simmered kabocha recipe on new year’s day and it came out great! Thank you and your family for sharing your recipes and travels with all of us! May 2020 bring you more success, health and happiness!
Hi Marie! I’m glad you enjoyed simmered kabocha. Thank you for your kind feedback. And Happy New Year to you and your family!
I have been looking for the perfect simmered Kabocha recipe and this is it!. Made only one change by using mushroom dashi instead of Katsuobushi and it was perfect. The directions from cutting and step by step cooking were easy to follow. The texture was silky, smooth and the flavor was amazing.
I am a sansei in Hawaii and our family loves visiting Japan and enjoying the food and learning more about the culture Your recipes, videos and travel blogs allow me to continue to experience beautiful Japan during our stay at home orders. Thank you so much.
Hi Stephanie! Aww I’m so happy to hear you enjoyed this dish with shiitake dashi! A perfect vegan dish! I’m also glad to hear you enjoy visiting Japan too! Hope we can visit there soon! 🙂