Serves 4
25 min
Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce)
Recipe GLPR480721656f7502
A traditional Japanese preparation of kabocha squash gently simmered in a delicate broth infused with sake, soy sauce, mirin, and rice vinegar. The squash becomes tender and absorbs the savory-sweet flavors while maintaining its vibrant color and natural sweetness. This simple yet elegant dish celebrates the natural umami of the ingredients.
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Ingredients
1 kabocha squash, peeled, seeded, and cut into 2-inch pieces
2 cups dashi broth
2 tablespoons soy sauce
1 tablespoon unseasoned rice wine vinegar
1 tablespoon mirin
2 tablespoons sake
Directions
Peel the kabocha squash and remove all seeds. Cut the flesh into roughly 2-inch pieces.
Pour the dashi broth into a pot or deep skillet and bring to a simmer over medium heat.
Add the soy sauce, sake, rice wine vinegar, and mirin to the simmering broth and stir to combine.
Gently place the kabocha pieces into the flavorful broth, arranging them in a single layer if possible.
Return the liquid to a gentle simmer and cover the pot partially with a lid or drop lid (otoshibuta). Maintain a low simmer for 15–20 minutes until the squash is fork-tender and the skin can be easily pierced.
Remove from heat and let rest for a few minutes. Serve the kabocha pieces warm in shallow bowls, spooning some of the cooking liquid over the top.
