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Kabocha no Nimono (Japanese Simmered Pumpkin)

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People think Japanese food is healthy. Is that because of deep fried Tempura or Tonkatsu? Probably not. That’s because we eat a lot of simmered or boiled vegetables. Vegetable dishes boiled or simmered in seasoned broth are called Nimono. This is true home cooking and hard to get at Japanese restaurants in the US.

Cooking Recipe


3 cups (720ml) Dashi
2 1/2lb Kabocha (pumpkin)
2 Tbsp sugar
1 1/2 Tbsp soy sauce
1/4-1/2 tsp salt
1 Tbsp Sake

Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces.
Boil Dashi in a pot and put Kabocha in it. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is.
Add sugar, soy sauce, salt and Sake to the Kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little.
Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Kabocha no Nimono (Japanese Simmered Pumpkin)


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