Simmered Japanese Pumpkin (Kabocha no Nimono)
We adore this simple nimono cooking method, which creates velvety, tender kabocha squash in a savoury-sweet sauce. Our simmered Japanese pumpkin recipe brings out the natural sweetness and nutty flavour, making it a delicious side dish that complements any meal.
Why You’ll Love Our Simmered Japanese Kabocha Recipe
Our simmered Japanese pumpkin recipe, or Kabocha no Nimono, is a comforting classic Japanese side dish that is absolutely delicious.
This simple dish captures the natural sweetness of Japanese kabocha squash, as it tenderly absorbs the dashi broth’s savoury richness and the subtle sweetness of soy and sake.
To me, this recipe epitomises Japanese side dish cooking, unpretentious yet flavourful. It is best enjoyed with a bowl of steamed rice—a cozy dish that truly brings comfort food heaven to your table.
What is Nimono?
Nimono is a simple Japanese cooking method where ingredients are gently simmered in a tasty broth made from dashi, soy sauce, sake and/or mirin, and a touch of sugar. This slow simmering lets everything soak up all those delicious flavours while keeping a silky tender texture.
Kabocha squash is one of the most popular nimono dish, but you can also use other root vegetables like daikon, carrot, burdock root or ingredients like konnyaku, mackerel, snapper, fish cakes and bamboo shoots.
The Difference Between Japanese Pumpkin And Other Varieties Of Squash
Japanese pumpkin, or kabocha squash (かぼちゃ), is a dark green, thick-skinned squash with vibrant orange flesh. In Australia, kabocha is also called Kent pumpkin.
Known for its natural sweetness and nutty flavour—like a mix between pumpkin and sweet potato—it’s denser and creamier than most squash. This unique texture and flavour make it ideal for simmering, roasting, soups, and even tempura.
If you love pumpkin, try our whole roasted heirloom pumpkin or baked mini pumpkin with shiitake mushroom side dish recipes.
Recipe Overview
Flavour/Texture: Sweet, savoury, and full of umami. The kabocha becomes tender but holds its shape, with any leftover sauce perfect for mixing into rice.
Ease: Incredibly easy to make as you literally put everything in a pot and let it simmer away.
Time: Takes about 30 minutes to prep and cook.
Ingredients
These are the ingredients you need for simmered Japanese pumpkin:
Japanese pumpkin (kabocha squash): Popular in Japanese cooking for its sweet, creamy flesh that absorbs flavours beautifully. Another fantastic kabocha squash recipe is our roasted pumpkin salad with tahini miso dressing.
Dashi stock: I use homemade bonito dashi here, but dashi powder works great for convenience.
Cooking sake: Adds a nice depth to the dish, making it taste like it’s been simmered all day.
Soy sauce: Use a good-quality light soy sauce to enhance flavour without overpowering the kabocha’s natural sweetness.
Sugar: Some recipes add extra sugar, but I prefer just a touch to let the kabocha’s natural sweetness shine.
Variations and Substitutions
Other pumpkin varieties: If you can’t find Japanese pumpkin, you can try other varieties like butternut or acorn squash but please try one that doesn’t fall apart easily when simmered.
Vegan friendly: Swap bonito dashi with kombu or shiitake mushroom dashi.
Gluten-free option: Use tamari in place of soy sauce.
Other ingredients: Kabocha no nimono is commonly served as a single ingredient but you can be a little creative and add other ingredients to the leftover dashi broth and continue to simmer. I love adding konnyaku because of the interesting texture and how it can absorb all the sweet savoury sauce.
Instructions
Step by step instructions for how to make simmered Japanese pumpkin:
Deseed and cut Japanese pumpkin into 5cm pieces. Try to keep them as evenly sized as possible. Keep the skin on as this will help to hold the shape.
Place pumpkin skin-side down in a single layer in a large pot. Try not to overcrowd and stack the pumpkin on top of each other.
Add dashi broth, sugar, soy sauce and sake over the pumpkin.
Bring pumpkin to a boil over high heat.
Reduce to medium heat and place a drop lid (otoshibuta) to cover the pumpkin.
Simmer for 10-15 minutes until tender. Test with a skewer to check if cooked through.
Remove from heat and let cool slightly to serve.
Optional to garnish with thinly sliced ginger matchsticks, mitsuba or shiso for extra flavour.
How to Make This Recipe Perfectly [Expert Tips]
Uniform size: Try to cut the pumpkin evenly so all pieces cook at the same time.
Place skin side down: This will cook the thicker part of the pumpkin first with the skin.
Using a drop lid: The otoshibuta also helps prevent soft vegetables like pumpkin, from breaking apart while simmering. If you don’t have a drop lid, use a piece of parchment paper or foil to cut one out that will fit your pot just like what I have done.
Do not overcook: Keep the heat to low when simmering. Avoid overcooking the pumpkin as it will become mushy and hard to pick up.
Great Mains for This Side Dish
What to serve with Simmered Kabocha? Try these delicious main dish recipes:
Loving this sweet and savoury flavour which would go so well with classic chicken yakitori or miso ramen. Alternatively for something a bit fun but you know will taste so good is this Japanese hamburg steak!
This Japanese side dish would pair well with miso glazed eggplant and pickled cabbage for a complete meal.
Frequently Asked Questions
An otoshibuta is a Japanese lid placed directly on top of simmering foods, keeping them submerged for even cooking and flavour absorption.
The otoshibuta also helps prevent delicate ingredients, like fish or soft vegetables, from breaking apart while simmering. If you don’t have one, use a piece of parchment or foil cut to fit your pot. It is similar to using a cartouche in French cooking.
Yes! The flavours deepen with time, so feel free to make it ahead. Store leftovers in the fridge for up to three days.
You can serve this side dish at room temperature, or if you prefer it warm, gently heat it in the microwave before serving.
Some recipes suggest trimming the edges of kabocha squash to create a more uniform shape. However, I skip peeling altogether—the skin helps hold the squash’s shape during cooking, plus it’s packed with nutrients and adds great flavour!
Simmered kabocha brings the warm, comforting flavours of a Japanese home to your table. Whether you’re looking for a new side dish or just want a taste of Japan, this kabocha no nimono recipe is a cozy, satisfying choice that’s ready in no time. Enjoy!
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Simmered Japanese Pumpkin (Kabocha no Nimono)
Ingredients
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Instructions
- Deseed and cut Japanese pumpkin into 5cm pieces. Try to keep them as evenly sized as possible
- In a large pot, add pumpkin skin side down in one layer.
- Add dashi broth, sugar, soy sauce and sake to pumpkin.
- Bring pumpkin to a boil over high heat.
- Reduce to medium heat and place a drop lid to cover the pumpkin.
- Simmer for 10-15 minutes until tender. You can use a skewer to piece the pumpkin to check if cooked through.
- Remove from heat and let pumpkin cool down.
- Optional to garnish with thinly sliced ginger matchsticks, Japanese parsley mitsuba or shiso to serve.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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