5 from 5 votes

Servings

This Simmered Kabocha, or Kabocha no Nimono, is a classic Japanese side dish made with tender, sweet kabocha simmered in soy sauce and mirin. It’s simple, comforting, and perfect to enjoy during the fall season!

Looking for simple kabocha dishes? Try these easy kabocha recipes!

Featured Comment

From Jenna: “Very easy, authentic flavor! Took a while for the sauce to reduce down.“

Why You Will Love This Recipe

This kabocha recipe is straightforward and requires only a few basic ingredients.
It’s a cozy Japanese classic that pairs perfectly with any main dish.
With its simple seasoning, this dish lets you enjoy the natural sweetness of kabocha.

Kabocha

Kabocha, also known as Japanese pumpkin, is a winter squash commonly used in Japanese cooking. It has a dark green outer skin and bright orange flesh that’s sweet and starchy. It’s a delicious vegetable for making creamy soups, roasting, and frying.

Recipe Ingredients

You’ll need the following ingredients to make this Simmered Kabocha:

Kabocha: Choose one with bright orange flesh and dark green skin, which indicates ripeness and sweetness. The skin is edible and adds texture and color, so keep it on for this recipe.
Sugar, Mirin, and Soy Sauce: These seasonings add the perfect sweet and savory balance to the dish.

How To Make Simmered Kabocha: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut the kabocha into small pieces.

Step 2

Place the kabocha, sugar, mirin, soy sauce, and water in a pot and bring to a boil.

Step 3

Cover with a lid and simmer until the kabocha is tender.

Step 4

Boil down for a couple of minutes to reduce the liquid.

Serve the simmered kabocha in a bowl and enjoy this comforting, flavorful side dish with your favorite Japanese meal!

What To Serve With

To complement this kabocha nimono dish, I recommend serving it with egg onigiri and hearty vegetable soup!

Dive Deeper into Cooking Kabocha!

To learn more about kabocha, you can explore these articles:

Your Guide to Cooking with Kabocha

Easy and Tasty Kabocha Recipes

Get the eBook

More Kabocha Recipes You Will Love

Leave a Rating!

I hope you enjoy this recipe! Don’t forget to rate it and share your thoughts!

Simple Simmered Kabocha (Kabocha Nimono)

5 from 5 votes

Prep: 2

Cook: 10

Total: 12

Servings:

Author: Juri Austin

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Equipment

Medium pot

Ingredients

Instructions

Prepare the Kabocha: Cut the kabocha into bite-sized pieces.
Bring to a Boil: Place the kabocha in a pot and add sugar, mirin, soy sauce, and water. Bring to a gentle boil over medium heat.
Simmer: Cover the lid, lower the heat and simmer for 10 minutes or until tender.
Boil Down: Remove the lid and continue cooking for a few minutes to let the liquid reduce slightly.

Notes

Storage: Transfer the simmered kabocha to an airtight container and store it in the refrigerator for up to 5 days.

Nutrition

Serving: 1servingCalories: 105kcalCarbohydrates: 3gProtein: 5.1g

This nutritional information is estimated and provided for general reference only.

Course: Side Dish

Cuisine: Japanese

Keyword: simmered kabocha

Did You Make This Recipe?

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 5 votes (4 ratings without comment)

2 Comments

Jenna says:

Jun 9, 2025 at 9:00 AM

Very easy, authentic flavor! Took a while for the sauce to reduce down.

1. Juri Austin says:
  
  Jun 9, 2025 at 3:59 PM
  
  Thanks so much for your comment—I’m so glad to hear you enjoy it!