Kabocha no Nimono
Simmered Japanese squash whose real flavor development happens after the heat is off - the squash cooks gently under a drop lid, then rests uncovered in the cooling dashi so the broth keeps penetrating deeper long after the pot leaves the stove.
⏱ 30 min🍽 4 servings
dinnerjapanesevegetarianvegan
Nutrition (per serving)
Estimated - not lab-measured
140 Calories3g Protein30g Carbs1g Fat
Ingredients
- •1 kabocha squash (about 2 lb), seeded and cut into 2-inch chunks
- •1.5 cups dashi
- •2 tbsp mirin
- •2 tbsp soy sauce
- •1 tbsp sugar
- •1/4 tsp salt
Steps
- 1.Mix the dashi, mirin, soy sauce, sugar, and salt in a pot.
- 2.Place the squash chunks skin-side down in the pot in a single layer.
- 3.Bring to a boil over high heat, then reduce to low, cover with a drop lid (otoshibuta) or a piece of parchment cut to fit directly on the surface of the liquid, and simmer for 10-15 minutes, or until the squash is easily pierced with a skewer but not falling apart.
- 4.Turn off the heat and let the squash cool to room temperature while still sitting in the broth, uncovered - this resting period, not the active simmering, is when the dashi truly penetrates the squash and the real flavor develops.
- 5.Serve warm or at room temperature, spooning a little of the reduced broth over the top.