Simmered Kabocha (Kabocha Nimono)

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 want to check the recipe, jump to the recipe. Let’s get started!

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, it might not be as sweet (it contains more water), which 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 after eating it for two days in a row, the same meal becomes boring, 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, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Kabocha Recipes You Might Like

simmered kabocha squash in a blue bowl

Simmered Kabocha (Kabocha Nimono)

5 from 4 votes
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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.

Ingredients

  • 1/4 Kabocha, 380g
  • 1/2 Tbsp Sugar
  • 1 Tbsp Mirin
  • 1 Tbsp Soy sauce
  • 2 Tbsp 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

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!

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