Kabocha no Nimono (Japanese Simmered Pumpkin)
Kabocha squash gently simmered in kombu dashi, soy and mirin until meltingly tender and lightly sweet.
✍️ Veg.Pub EditorialPublished 2026-05-17👁 54 views
Calories
200
kcal
Servings
2
Prep time
25
min
Diet
vegan
🧺 Ingredients
- Japanese kabocha (chestnut) squash500g
- Kombu dashi300ml
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sugar1 tbsp
- Sake1 tbsp · Swap: rice wine
- Salta pinch
👩🍳 Steps
- 1Seed the kabocha and cut into 4-5cm chunks with the skin on, trimming the edges so they do not fall apart.
- 2Lay the pieces skin-side down in a pot and pour in kombu dashi to cover halfway.
- 3Add soy sauce, mirin, sugar and sake, then set a drop lid (or foil) over the surface.
- 4Simmer over medium-low heat 15-18 minutes until the squash is tender and the liquid reduces.
- 5Turn off the heat and rest 5 minutes to absorb more flavor; serve warm or at room temperature.
📊 Nutrition
| Protein | 4g |
| Iron | 1mg |
| Calcium | 40mg |
| Fiber | 5g |
Introduction
This humble simmered dish lets kombu dashi, soy and mirin coax kabocha into a meltingly tender, lightly sweet side that anchors a traditional washoku meal.
Wellness Benefits
- Kabocha is warming and sweet, strengthening the spleen and stomach and replenishing qi.
- Its beta-carotene supports the eyes and moistens dryness, ideal for cooler seasons.
Nutrition Highlights
- A low-fat dish high in beta-carotene, fiber and potassium.
- Kombu contributes natural iodine and umami.
Tips
- Simmer skin-side down with a drop lid so the pieces keep their shape.
- Let it rest off the heat to deepen the flavor; delicious warm or at room temperature.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
