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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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