Discover the delightful world of Japanese cuisine with our Simmered Japanese Kabocha recipe.
This light yet flavorful side dish features tender cubes of kabocha squash simmered in a sweet and savory broth made from Japanese sake, soy sauce, and sweetener.
It’s the perfect addition to any weeknight meal, showcasing the unique taste and texture of this Japanese pumpkin kabocha!
What is Simmered Japanese Kabocha?
Simmered Japanese Kabocha, known as kabocha no nimono in Japanese, is a traditional and healthy Japanese cuisine dish.
It features Japanese pumpkin, or kabocha, cut into cubes and simmered in a flavorful broth made from sake, soy sauce, and sweetener.
This dish not only delights with its umami flavor but also offers the numerous health benefits of kabocha.
Kabocha is a nutrient-dense winter squash, boasting a wealth of vitamins, minerals, and antioxidants. It’s a standout source of essential vitamins like A and C, crucial for maintaining a robust immune system and supporting vision health.
With its quick preparation and cooking time of under 18 minutes, it’s a perfect fall side dish.
What does simmered Japanese pumpkin taste like?
Simmered Japanese pumpkin offers a tender and subtly savory sweetness that resembles the texture of boiled potatoes or butternut squash.
Kabocha squash, known for its velvety texture, delivers a subtly sweet taste akin to a blend of pumpkin and sweet potato flavors.
How to cut Japanese kabocha squash?
To prepare Japanese kabocha squash, start by microwaving the whole squash for 20-25 seconds to soften it for easier slicing.
You can leave the skin on or remove it as desired, using a vegetable peeler for skin removal.
Cut the squash in half, scoop out the pumpkin seeds, and then use a sharp knife to slice it into wedges and cubes.
What other ways can you use kabocha?
Kabocha is versatile in Japanese cuisine and can be used in various ways, such as in dashi-based soups, roasting, slow cooking, deep-fried, or boiling and mashing, similar to potatoes.
What ingredients do I need to make simmered Japanese pumpkin kabocha?
- Kabocha – Japanese pumpkin, a type of winter squash with a bright orange flesh. Kabocha can be purchased in Asian grocery stores.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.
- Soy Sauce – low sodium preferred. Can also use tamari for gluten-free and coconut aminos for keto.
What are the instructions to make simmered Japanese pumpkin kabocha?
Start by preparing the kabocha into bite-size cubes.
In a stove-top pot, combine water, Japanese sake, sweetener, and soy sauce. Add the cubed kabocha to the pot and bring it to a soft boil.
Allow it to simmer for 15-20 minutes, or until it reaches your preferred level of tenderness.
This dish can be enjoyed either hot or cold.
What to serve with simmered Japanese pumpkin?
Simmered Japanese pumpkin, or kabocha no nimono, is typically served as a side dish. It pairs wonderfully with a variety of main dishes, such as:
- Grilled or Baked Fish
- Grilled Chicken
- Noodle Dish
- Stir Vegetables
How to store leftovers?
Leftover simmered Japanese pumpkin can be stored in an airtight container in the fridge, where it will remain fresh for 7-10 days.
When you’re ready to enjoy it, simply reheat it in the microwave or savor it chilled, depending on your preference.
What is the nutrition information for this Japanese kabocha recipe?
- 37 Calories
- 6g Carbohydrates
- 1g Fiber
- 1g Protein
- 1g Fat
- 0mg Cholesterol
- 328mg Sodium
- 207mg Potassium
- 23mg Calcium
- 1mg Iron
- 793ui Vitamin A
- 7mg Vitamin C
Looking for other Japanese kabocha recipes?
- Mashed Kabocha
- Baked Maple Glazed Kabocha
- Air Fryer Kabocha Pumpkin Fries
- Sweet n Salty Fried Kabocha
Now, let’s get making this Simmered Japanese Kabocha recipe!
- Prepping Time 3M
- Cooking Time 15M
- Total Time 18M
- Net Carb/Serv ~4g
- Servings 2
- 1 Cup Cubed Kabocha
- 2 Cups Water
- 1 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 2 tbsp Japanese Sake
- 1/8 tsp Salt
- 1 tsp Soy Sauce
1) Gather all the ingredients.
2) Cut 1 cup worth of 1″ x 1″ kabocha cubes, should be around 1/4 of the whole kabocha. See pictures below on how we de-seed and cut the kabocha. Note – if you’re having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 1 – 1.5 minutes.
3) In a stove top pot, add water, Japanese sake, sweetener, salt and bring to boil.
4) Once boiling, lower heat to medium-low and add kabocha cubes along with Soy Sauce. If needed, add more water until kabocha is submerged in the water. Cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 15-20 minutes until kabocha is easily forked and then transfer to a serving plate. Best enjoyed as a warm dish but can be enjoyed cold as well!
Hope you enjoy your Simmered Japanese Kabocha!
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Simmered Japanese Kabocha
- Gather all the ingredients.
- Cut 1 cup worth of 1" x 1" kabocha cubes, should be around 1/4 of the whole kabocha. See pictures below on how we de-seed and cut the kabocha. Note - if you're having a difficult time cutting into the kabocha, throw the whole kabocha in the microwave for about 20-25 seconds.
- In a stove top pot, add water, Japanese sake, sweetener, salt and bring to boil.
- Once boiling, lower heat to medium-low and add kabocha cubes along with Soy Sauce. If needed, add more water until kabocha is submerged in the water. Cover stove top pot 7/8 of the way to expose a little room for evaporation. Cook for 15-20 minutes until kabocha is easily forked and then transfer to a serving plate. Best enjoyed as a warm dish but can be enjoyed cold as well!
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