Tender Kabocha Nimono in Savory Dashi Broth

"Kabocha NimonoSlow-simmered Japanese pumpkin in a sweet and savory dashi broth."

AWeill

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8/4/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Experience the comforting flavors of Kabocha Nimono, where sweet Japanese pumpkin is gently simmered in a delicate dashi broth infused with soy sauce, mirin, and a hint of ginger. This slow-cooked dish highlights the natural sweetness of kabocha, offering a harmonious blend of sweet and savory tastes perfect as a side or light meal. Warm, nourishing, and authentically Japanese.

japanese pumpkin simmered savory vegetable comfort

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Name: Tender Kabocha Nimono in Savory Dashi Broth
Yield: 4
Ingredients: 1 small kabocha squash (about 2 lbs), seeded and cut into 1½-inch wedges; 2 cups dashi stock (prepared from powder or homemade); 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 1-inch piece fresh ginger, peeled and sliced thinly; 1 cup water (optional, to adjust liquid); Scallions or mitsuba (Japanese parsley), for garnish

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