Braised Kabocha Pumpkin
- Eiten
- Sep 8
- 1 min read
Updated: Sep 9
Kabocha no Nimono・かぼちゃの煮物
The Japanese term for braised dishes is nimono (煮物, nee-moh-noh), which is one of the five methods prescribed by the fundamental principle of shojin ryori—and Japanese cuisine in general—known as gomi-goshoku-goho. Braised kabocha pumpkin is a classic example of this way of cooking, and perhaps the most widely known as well.
Kabocha are known as a winter squash, with their primary season being from September through December. In Japan, there is also a brief secondary harvest season around June. That is a good thing, because this dish is so irresistible that once you make it you will want to eat it as often as you can get your hands on them.
When shopping for kabocha look for a dark green skin with a bumpy, mottled appearance. It should have no soft spots, be heavy for its size, and have a deep hollow sound when you tap on it with your knuckles. When you find ripe ones at a good price, don't shy away from stocking up on them. They hold exceptionally well if stored in a cool, dark space.
1
Substitutions
Kabocha is a winter squash in the same family of vegetables as cucumber and watermelon (Cucurbitaceae) and isn't a pumpkin at all actually. Its resemblance to pumpkins is the only reason it is often referred to as one. It has a dense texture that lends itself to this method of cooking. If you need to make a substitution, the best options are either chestnut or Blue Hubbard squashes. Most other varieties will break down and turn to soup due to their higher water content.
Notes
1
Preparing the kabocha. Cut the kabocha in half vertically, and use a spoon to remove the seeds. Set aside for another use. Use a vegetable peeler to remove some of the skin (see the video for a demostration), then cut each half into 4-6 wedges each. Finally cut each wedge into pieces about 1" in length.
2
Cooking the kabocha. Arrange the pieces of kabocha in a pot large enough to hold them snuggly in a single layer. Add the remaining ingredients except for the soy sauce and bring to a boil. Reduce the heat to a simmer, and cover with a drop lid for 8-10 minutes.
3
Finishing the dish. Remove the drop lid, and add the soy sauce. Increase the heat to high and cook until the liquid has reduce to about 1-2 tablespoons. Remove from the heat and serve. If not serving immediately, cool thoroughly and store in an airtight container for up to 3 days in the refrigerator.
Instructions
453 g Kabocha pumpkin
250 g Konbu dashi
45 g Sake
30 g Mirin
25 g Sugar
30 g Soy sauce
Braised Kabocha Pumpkin・かぼちゃの煮物
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Servings :
5 x 90g
Calories:
105 cal
Prep Time
10 min
Cook Time
15 min
Rest Time
0 min
Total Time
25 min
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