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    Home » Recipes » Side Dishes

    Simmered Kabocha (Kabocha Nimono)

    May 17, 2022 by JURI · This post may contain affiliate links

    5 from 1 vote
    JUMP TO RECIPE

    This Simmered Kabocha is an easy and delicious side dish made by simmering kabocha with sugar, mirin, and soy sauce. It's perfect if you are looking for a simple kabocha recipe.

    simmered kabocha in a blue bowl

    Simmered kabocha (or Kabocha nimono in Japanese) is a sweet and delicious side dish that you can enjoy for any meal.

    When it comes to Kabocha, this is classic and people make this often. I think it's a symbolic recipe for Japanese home cooking.

    It's super easy to make so let's give it a try.

      This recipe is for you if:
    • You love kabocha, Japanese pumpkin.
    • You want to make simmered kabocha
    • You are looking for a side dish recipe with kabocha.

    By the way, take a look at the 10 kabocha recipes I put together. you'll get tasty kabocha recipes but also learn how to pick it, how to cut it etc in the post.

    Let me walk you through the ingredients and the instructions. If you just want to check the recipe, jump to the recipe. Let's get started!

    Jump to:
    • About this recipe
    • 📋 Ingredients
    • 🔪Instructions
    • 4 ways to use leftover
    • Thanks For Stopping By
    • 📖 Recipe

    About this recipe

    • Simple kabocha recipe
    • Easy Japanese side dish
    • Leftover ideas

    📋 Ingredients

    Here are the ingredients (amounts are in the recipe card below).

    Ingredients for simmered kabocha
    • Kabocha
    • Seasonings: Sugar, Mirin, Soy sauce

    If your kabocha is easy to cut, then it might not be as sweet (contains more water) and this means adding some extra sugar will make up for the lack of sweetness.

    On the other hand, If your kabocha is hard and difficult to cut, then it might be sweet enough so you may not need any sugar.

    Please adjust the amount of sugar according to the kabocha.

    🔪Instructions

    Let me show you how to make it.

    How to make simmered kabocha
    1. Cut kabocha
    2. Put all the ingredients in a pot and bring to a boil
    3. Simmer for 10 minutes or until tender
    4. Boil down for a couple of minutes
    simmered kabocha in a blue bowl

    That's it! Once you put all the ingredients in a pot and leave it to cook, your delicious simmered kabocha will be ready in under 10 minutes.

    If you're not in a hurry, leave the lid closed for a while after simmering and let the delicious steam fall on the kabocha.

    4 ways to use leftover

    If you make too much and can't eat it, or if after eating for two days in a row the same meal becomes boring then try these leftover ideas!

    • Mash simmered kabocha, add some dressing and make a Kabocha salad
    • Mash simmered kabocha, add potato starch and make a Kabocha dango
    • Add simmered kabocha to miso soup
    • Cut simmered kabocha into small pieces, cook with rice, soup stock and eggs to make porridge

    Thanks For Stopping By

    simmered kabocha squash in a blue bowl

    This simmered kabocha is a great side dish for any meal. I hope you like the recipe.

    Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

    Also, feel free to leave comments if you have any questions. I love hearing from you!

    Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

    More Kabocha Recipes You Might Like

    • Kabocha muffins
    • Kabocha dango
    • Kabocha miso soup
    • Kabocha salad with eggs
    • Kabocha soy milk miso soup

    📖 Recipe

    simmered kabocha squash in a blue bowl

    Simmered Kabocha (Kabocha Nimono)

    5 from 1 vote
    Print Pin Rate
    Prep: 2 minutes
    Cook: 10 minutes
    Total: 12 minutes
    Servings: 4 servings
    Author: JURI
    This Simmered Kabocha is an easy and delicious side dish made by simmering kabocha with sugar, mirin, and soy sauce. It's perfect if you are looking for a simple kabocha recipe.
    Prevent your screen from going dark

    Ingredients
      

    • ¼ Kabocha, 380g
    • ½ tablespoon Sugar
    • 1 tablespoon Mirin
    • 1 tablespoon Soy sauce
    • 2 tablespoon Water

    Instructions

    • Cut kabocha: Cut kabocha into bite-size pieces.
    • Bring to a boil: Put all the ingredients in a pot and bring to a boil on medium heat.
    • Simmer: Cover the lid, lower the heat and simmer for 10 minutes or until tender.
    • Boil down: Open the lid and boil down for a couple of minutes.

    Notes

    • Equipment: Staub pot 18cm/7 inches
    • Storage: 5 days in the fridge

    Nutrition

    Serving: 1serving | Calories: 105kcal | Carbohydrates: 3g | Protein: 5.1g | Sodium: 12651mg | Sugar: 1176g
    Course: Side Dish
    Cuisine: Japanese
    Keyword: kabocha nimono, simmered kabocha
    Did You Make this recipe?Please Leave a star rating!

    More Side Dishes

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    • Hiyayakko (Cold Tofu Recipe)

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    Hi, I'm JURI!

    I'm mama to two energetic children and passionate about making healthy meals for the family. I love sharing simple Japanese home cooking recipes, mostly plant-based recipes (vegan and vegetarian). More about me...

    Jiri@Chef JA Cooks

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