photo by: originaljo
In Japan, simmered dishes are referred to as ‘nimono’. In this post, we will share with you a wonderful dish called Kabocha no Nimono. Kabocha is a pumpkin squash that is readily available in most supermarkets. It’s deep green with orange flesh.
This dish is great as a side dish and best served cold. The sweetness of the reduction in this dish really go well with the flavour of the kabocha.
So if you’re ready, let’s get cooking!
Japanese Kabocha Nimono Recipe (Simmered Pumpkin)
Ingredients:
- 1 medium kabocha
- 2 cups dashi
- 3 tsp sugar
- 2 tbsp soy sauce
- A pinch of salt
Instructions:
- Prepare the Kabocha: Use a vegetable peeler to remove random bits of skin from the kabocha, creating a visually appealing appearance. The skin is edible, so no need to worry about removing it entirely. Carefully cut the kabocha into slightly larger than bite-size pieces. A suggested method is to halve the kabocha, then cut it into wedges and finally into chunks. Be cautious as kabocha can be hard to cut.
- Cooking Process: Place the kabocha pieces into a large pan with high sides, arranging them in a single layer with the skin side facing down. Pour the dashi into the pan and set the heat to high. Once the dashi begins to simmer, add the remaining ingredients in the following order: sugar, salt, and soy sauce. Adding them in this sequence enhances the flavor profile of the dish.
- Simmering: As the mixture comes to a boil, reduce the heat to medium. Place an ‘otoshibuta’ (drop lid) over the kabocha to promote even cooking and retain moisture. Allow the kabocha to simmer gently for approximately 25-30 minutes, or until tender.
You can enjoy this flavorful and comforting kabocha nimono as a delicious and healthy addition to your meal or just as is!
The さしすせそ (sashisuseso – the five main ingredients used in Japanese cuisine) method:
The ‘sa, shi, su, se, so’ method is a phonetic way to remember a simple rule of Japanese cooking. ‘Sa, shi, su , se, so’ are 5 hiragana (plain writing style of Japanese words) that come from the Japanese writing system. If you remember ‘sa, shi, su, se, so’, you will easily remember something very important. In this case, the order that you add ingredients to a dish to make it taste it’s best.
Let’s go over them again…
- sa: satou = sugar
- shi: shio = salt
- su: su = vinegar
- se: shoyu = soy sauce
- so: miso
Let’s talk about otoshibuta, also known as a drop lid. Traditionally, it’s a wooden lid that sits snugly inside the diameter of the pot’s opening, resting directly on top of the food you’re cooking. This clever setup boosts the temperature within the pot, promoting efficient heat circulation as you cook.
Consequently, sugars concentrate, and liquids reduce faster, resulting in richer flavors. And guess what? If you don’t have one, you can easily fashion a substitute out of aluminum foil or parchment paper—just as effective!
Now, onto cooking kabocha. Keep a close eye because when you use an otoshibuta, things cook faster than usual. Once most of the liquid evaporates, your dish is ready. Allow it to cool before serving!
Oh, and a handy tip: the ‘sa, shi, su, se, so’ method isn’t just for nimono dishes—it works wonders for everything else too. So, keep it in mind!
Tips and Suggestions for making the best Kabocha Nimono at home
Choosing the Right Kabocha
- Weight: When selecting a kabocha, choose one that feels heavy for its size. This usually indicates a ripe and dense squash, which will have a sweeter flavor.
- Appearance: Look for a kabocha with a deep green skin and minimal blemishes. The skin should be firm, and the flesh should have a rich, vibrant orange color.
Preparing the Kabocha
- Peeling: Use a vegetable peeler to remove random bits of skin from the kabocha. This not only makes it visually appealing but also allows the flavors to penetrate better. Remember, the skin is edible and adds a unique texture to the dish.
- Cutting: Kabocha can be tough to cut. Use a heavy, sharp knife and take your time to avoid accidents. Halve the kabocha first, then cut into wedges and finally into chunks. If it’s too difficult to cut raw, you can microwave it for a few minutes to soften it slightly.
Enhancing the Flavor
- Mirin and Sake: Adding a tablespoon of mirin and a teaspoon of sake can enhance the sweetness and depth of the dish. These ingredients are optional but highly recommended for an authentic taste.
- Kombu: Including a piece of kombu (dried kelp) in the simmering liquid can add umami and richness to the flavor profile. Remember to remove the kombu before serving.
- Ginger: Grated ginger added towards the end of cooking can give the dish a slight kick and additional depth.
Don’t hesitate to experiment with the additional ingredients to tailor the dish to your taste.
Cooking Process
- Single Layer: Ensure the kabocha pieces are in a single layer in the pan, with the skin side facing down. This helps in even cooking and allows the flavors to be absorbed uniformly.
- Order of Ingredients: Add sugar first to help it dissolve and caramelize slightly, followed by salt to balance the sweetness, and finally soy sauce to add umami. This order enhances the overall flavor.
Serving Suggestions
- Side Dish: Kabocha nimono is a versatile side dish that pairs well with rice and other Japanese dishes. It’s best served at room temperature or chilled, which enhances its sweetness.
- Garnishing: For added flavor and presentation, you can garnish the dish with finely chopped green onions or sesame seeds.
- Leftovers: This dish stores well in the refrigerator. It can be served cold, and the flavors often deepen after a day or two.
Wrapping Up!
There you have it, a delightful and authentic Kabocha Nimono recipe that brings a taste of Japan right to your kitchen. This simmered pumpkin dish is not only delicious but also easy to prepare and perfect for a variety of meals. Whether you’re serving it as a side dish or enjoying it on its own, the sweet and savory flavors, combined with the tender texture of the kabocha, will surely impress your family and friends.
Remember, the beauty of cooking is in the details and the care you put into each step. From selecting the perfect kabocha to mastering the ‘sashisuseso’ method, every part of this process contributes to the final, flavorful result.
Feel free to drop any questions or extra tips in the comments below! We’re always excited to hear your thoughts and suggestions.
