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Kabocha no nimono

Kabocha no nimono (か ぼ ち ゃ の 煮 物) is one of the most classic of Japanese cuisine: during autumn it is cooked at home but it can be found in sets (teishoku) of traditional meals in restaurants or even inside bento boxes.


The ceramic pot I used for the video recipe I bought on Amazon years ago.

INGREDIENTS

- 1/2 pumpkin

- 1 teaspoon of sugar

- 1 tablespoon of soy sauce

- 1 tablespoon of mirin

- 1 tablespoon of sake

- 1 cup of granular dashi broth (you can prepare it fresh, alternatively this freeze-dried)

- 1 pinch of salt


PREPARATION

- Wash and dry the pumpkin. Cut it into (not huge) pieces without removing the peel. Round off the corners with a small knife, so that the pumpkin does not fall apart during cooking.

- Bring the dashi broth to a light boil in a large and deep enough saucepan together with the sugar, soy sauce, mirin, saké and salt.

- Place the pumpkin on it, making sure that the peel is on the bottom. The tips of the pumpkin should not be covered by the cooking liquid.

- To prevent the pumpkin from moving in the pot during cooking, you can use a piece of parchment paper as an additional "lid".

- Cover with the lid and cook for 20 minutes.

- Remove the cover and let the sauce dry a little.

- Serve hot, lukewarm or even cold.

Kabocha no nimono cookingwiththehamster
Kabocha no nimono | © cookingwiththehamster


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