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Simple Simmered Kabocha (Kabocha Nimono)

5 from 5 votes
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes
Servings: 4
Author: Juri Austin
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!
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simmered kabocha squash in a blue bowl

Equipment

  • Medium pot

Ingredients
  

  • ¼ Kabocha
  • ½ Tbsp Sugar
  • 1 Tbsp Mirin
  • 1 Tbsp Soy sauce
  • 2 Tbsp Water

Instructions
 

  1. Prepare the Kabocha: Cut the kabocha into bite-sized pieces.
  2. 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.
  3. Simmer: Cover the lid, lower the heat and simmer for 10 minutes or until tender.
  4. 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.
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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

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