Japanese · Dinner
Sweet Simmered Kabocha Squash
Kabocha no Nimono
A Japanese home cooking classic, kabocha squash simmered in a sweet dashi broth until tender and deeply flavoured.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
285Calories
12gProtein
8gFat
38gCarbs
8gSugar
3gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Cut 500g kabocha squash into 4cm wedges, skin on, seeds removed. Combine 250ml kombu dashi, 1.5 tbsp tamari, 1.5 tbsp mirin, 1 tbsp sake, 1 tbsp sugar in a bowl. Rehydrate 2.5g wakame. Slice 1 spring onion stalk finely. Cube 150g silken tofu.
2
Simmer
Place kabocha wedges skin-side down in a single layer in a medium shallow pan. Pour dashi mixture over. Bring to a simmer over medium heat, cover with a drop lid, simmer 16–18 minutes over medium-low heat until kabocha pierces easily and broth reduces by half.
3
Finish
Whisk 0.75 tbsp white miso into the kabocha broth in the final 2 minutes of cooking. Do not boil after adding miso. While kabocha finishes, heat 400ml kombu dashi in a separate small pan to just below simmering. Add wakame and tofu, whisk in 1 tbsp white miso, remove from heat immediately.
4
Plate
Arrange kabocha wedges on serving bowls. Spoon remaining broth over the top. Garnish with 1.5 tsp toasted sesame seeds and sliced spring onion. Serve with miso soup and steamed Japanese short-grain rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) kabocha squash
- 650ml (2.75 cup) kombu dashi
- 30ml (2 tbsp) gluten-free tamari
- 22ml (1.5 tbsp) mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1.5 tbsp white miso paste, certified gluten-free
- 1.5 tsp toasted sesame seeds
- 1 scallion
- 150g (5.3 oz) silken tofu
- 2.5g (0.5 tsp) wakame seaweed
- 0.5 serving steamed Japanese short-grain rice