34min 4 ppl
Kabocha no Nimono
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 5 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 2g
Carbs 28g
Fats 2g
About this dish
Chunks of kabocha squash simmered in a sweet soy dashi until tender and glazed, skin left on for both colour and texture. A homely, deeply comforting simmered dish.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Kabocha squashcut into chunks, skin on500 g
Tins & Jars
- Kombu dashi300 ml
Dried Goods
- Caster sugar20 g
Oils & Condiments
- Soy sauce30 ml
- Mirin30 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
Method
1
Cut the kabocha squash into bite-sized chunks, leaving the skin on, and bevel the edges slightly so they hold their shape while cooking.
Approx. 8 minutes
2
Place the squash in a saucepan with the kombu dashi, soy sauce, mirin and caster sugar.
Approx. 2 minutes
3
Bring to a gentle simmer over medium heat, then reduce the heat to low, cover with a piece of baking paper, and cook for 15 minutes.
Approx. 15 minutes
4
Cook for a further 5 minutes uncovered until the squash is tender when pierced with a skewer and the liquid has reduced to a light glaze.
Approx. 5 minutes
5
Leave to cool slightly in the pan so the squash absorbs more of the glaze before serving.
Approx. 3 minutes
