Kabocha no Nimono
Simple and Classic Japanese Simmered Dish
Japanese cuisine is renowned for its delicate flavors, vibrant colors, and meticulous preparation techniques. One such beloved dish is Kabocha no Nimono, a mouthwatering simmered pumpkin dish that embodies the essence of Japanese comfort food. With a delightful balance of sweet and savory flavors, Kabocha no Nimono has become a popular comfort dish. In this blog post, I am sharing a step-by-step cooking guide included how to cut Kabocha to create this delicious Japanese delicacy in your own kitchen.
RECIPE
Servings: 3-4
Time: 25 min
Ingredients:
Instructions:
How to cut Kabocha: Begin by making a cut with the blade of a knife in the middle of the stem of Kabocha. Then insert the tip of the knife into the cut and firmly hold Kabocha, lowering the knife handle downwards. Rotate the kabocha and repeat the same process on the opposite side. Slowly remove the knife and break it apart with hands. Remove the seeds with a spoon, cut off some skin of the Kabocha since it's very hard, then cut off the stem.
Place the cut Kabocha into a pot. Ensure that the skin side is facing upward, while the other side rests at the bottom. This technique is based on the understanding that the skin is easier to break, thus preventing the kabocha from breaking apart during the simmering process.
Add water, sugar, soy sauce, and mirin. Let it simmer for 20 to 25 minutes. As the Kabocha cooks, be sure to skim any scum that rises to the surface.
What is Kabocha? It is a type of winter squash that originated in South America and was introduced to Japan in the 16th century. Kabocha squash quickly found its place in Japanese culinary culture due to its firm texture, vibrant orange flesh, and sweet, nutty flavor. The squash's natural sweetness pairs perfectly with the savory flavors of soy sauce and mirin. We sometimes add Dashi (Japanese fish broth), sugar to level up the rich Umami flavors.
When handling Kabocha, it's important to exercise caution due to its firmness. However, there is an alternative method to make cutting Kabocha easier. One convenient option is to microwave the half-cut Kabocha. By doing so, the vegetable softens, making the cutting process more manageable and efficient. Simply place the half-cut Kabocha in the microwave, and heat it for a short period of time. The heat will help soften the flesh, allowing you to proceed with cutting the Kabocha more easily. Remember to still use a sharp knife and handle the Kabocha with care even after microwaving. This technique can be a helpful hack to simplify the preparation of Kabocha for your culinary endeavors.
