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 scallion 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 15–18 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 0.75 tbsp white miso, remove from heat immediately.
Plate
Arrange kabocha wedges on a serving platter or into bowls. Spoon remaining broth over the top. Garnish with 1.5 tsp toasted sesame seeds and sliced scallion. Serve with miso soup and steamed Japanese short-grain rice alongside.
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