Updated: December 13, 2017
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Kabocha no Nimono (Simmered Japanese Pumpkin) <Easy Recipe>

Kabocha, also known as "Japanese pumpkin", is a common autumn vegetable which can be used in a variety of dishes and desserts. Most usually, they are simmered in a sweet and savory soup and served as a side dish, this dish is called "kabocha no nimono". Here is the authentic recipe you should try, which makes the vegetable even more delicious.

Feel free to follow favy!

What is kabocha?

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Kabocha (かぼちゃ/南瓜), or Japanese pumpkin, is a kind of vegetable harvested in fall. It is sweet and hearty, and kind of similar to the flavor and texture of sweet potatoes rather than pumpkins. You can eat the skin too if you cook it.

Kabocha is used in a wide variety of dishes, both sweet and savory. Pumpkin desserts such as puddings, pies, muffins, and more, become popular during the fall. They are also cooked in various ways (can be simmered, baked, fried) and served at restaurants and home. For example, kabocha tempura, where the vegetable is coated with the light butter and deep-fried, is a popular kind of tempura. But people are very familiar with "kabocha no nimono" too, which is specially made at home.
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"Kabocha pudding"
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"Kabocha tart"
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"Kabocha tempura"

How to make "Kabocha no nimono"

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Kabocha no nimono is a simple dish where kabocha is simmered in a sweet and savory soup. It can enhance the natural sweetness of the vegetable and make the texture more velvety and hearty. "Nimono" means "simmering" in Japanese.


-600g kabocha
-200ml water
-2tbsp sugar
-2tbsp soy sauce
-2tbsp sake (optional)
-Pinch of salt


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1. Remove the seeds and cut into about 3cm wedges. Cut off sharp edges of the wedges.
2. Put them into a big pot (peel-side down), and add all the ingredients.
3. Boil the soup and cook kabocha over the medium-low heat for about 10-15 minutes.
4. Simmer for 5 minutes more to soften the kabocha.
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Make sure not to stir while simmering because it could break the kabocha.


Kabocha no nimono can be easily prepared at home! You can enjoy the natural greatness of kabocha in this recipe. You can also add your favorite vegetables too if you want.
I love traveling and eating. My favorites are everything matcha and cheesecakes.

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