Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce)

Kabocha, also known as Japanese Pumpkin, is simmered until tender in a sweet-salty broth.

Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce)

About This Recipe

Active time:20 minutes
Total time:25 minutes
This recipe appears in: Serious Entertaining: Japanese Home Cooking


  • 1 kabocha squash, peeled, seeded, and cut into roughly 2 inch pieces
  • 2 cups dashi broth
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 tablespoon mirin
  • 2 tablespoons sake


  1. 1

    Place squash in a large saucepan. Cover with dashi broth and bring to a boil.

  2. 2

    Add soy sauce, vinegar, mirin, and sake. Continue to boil until squash is tender and sauce has reduced, 6-8 minutes.

  3. 3

    Place squash in bowls. Top with extra broth.


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