5 from 4 votes

If you’re looking for a Japanese kabocha recipe, try this Simmered Kabocha! It’s an easy and delicious side dish made by gently simmering kabocha squash with sugar, mirin, and soy sauce.

Looking for Japanese kabocha recipes? Try my Kabocha Miso Soup, Kabocha Dango with Mitarashi Glaze, or Kabocha Tempura!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Simmered kabocha, or Kabocha Nimono, is a flavorful side that complements any meal.
This recipe is straightforward, requiring just a few ingredients.
Enjoy the authentic taste of Japanese cooking with this traditional kabocha recipe.

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, full of pulp and seeds. In this recipe, you’ll steam and then mash the kabocha. If you’re unsure how to cut the kabocha, check out this How to Cut a Kabocha Squash.
Sugar, mirin, and soy sauce add a perfect balance of sweet and savory flavors.

How To Make Simmered Kabocha: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Cut the kabocha into small pieces.

Step 2

Place the kabocha, sugar, mirin, and soy sauce 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 flavorful side dish with your wholesome meal!

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Leave a Rating!

I hope you enjoy this Simmered Kabocha! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Comforting Japanese Simmered Kabocha

5 from 4 votes

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Prep: 2

Cook: 10

Total: 12

Servings: 4

Author: Juri Austin

If you're looking for a Japanese kabocha recipe, try this Simmered Kabocha! It's an easy and delicious side dish made by gently simmering kabocha squash with sugar, mirin, and soy sauce.

Equipment

Pot 18 cm (7 inches)

Ingredients

Instructions

Preparation: Cut the kabocha into bite-size pieces.
Bring to a Boil: Put the kabocha, sugar, mirin, and soy sauce 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

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

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 3g | Protein: 5.1g

Course: Side Dish

Cuisine: Japanese

Keyword: kabocha nimono, simmered kabocha

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Comforting Japanese Simmered Kabocha