What is Simmered Pumpkin?
Simmered Pumpkin, known as kabocha no nimono in Japanese, is a traditional dish beloved in Japanese home cooking. This dish features pumpkin simmered in a sweet and savory broth, resulting in a soft texture and natural sweetness. Despite its simplicity, it offers a deep, comforting flavor, making it a staple on many Japanese dining tables.
For Japanese people, simmered pumpkin is considered a nostalgic “mother’s taste,” enjoyed by both children and adults alike. It’s also highly nutritious, rich in vitamin A and dietary fiber, making it a great choice for health-conscious individuals. The natural sweetness of the pumpkin, harmonized with the umami-rich broth, creates a comforting taste that’s hard to resist.
Ingredients (Serves 2)
- Pumpkin: 1/4 (approximately 300g)
The skin is tough but softens when cooked, enhancing the overall flavor. - Dashi (broth): 300ml
Dashi made from katsuobushi (bonito flakes) or kombu (kelp) enhances the pumpkin’s sweetness. Granulated dashi can also be used for convenience. - Soy Sauce: 1 tablespoon
Soy sauce adds balanced umami and sweetness. - Mirin: 1 tablespoon
Mirin adds sweetness and a glossy finish to the simmered pumpkin. - Sugar: 1 tablespoon
Sugar draws out the natural sweetness of the pumpkin. Adjust sweetness to taste. - Salt: A pinch
Salt is added to enhance the flavor.
Instructions
- Preparing the Pumpkin
First, cut the pumpkin into pieces about 3 to 4 cm wide. The skin is hard, so carefully cut it with a firm grip on the knife. Remove the seeds and fibrous parts, but leave the skin intact. Cooking with the skin helps prevent the pumpkin from falling apart. - Making the Dashi
Pour the dashi into a small pot and warm it over medium heat. Dashi made from kombu or katsuobushi provides the richest flavor, but if time is short, store-bought dashi packs or granulated dashi work fine. - Preparing the Simmering Liquid
Add soy sauce, mirin, sugar, and salt to the warmed dashi, stirring well until the seasonings are fully dissolved. Taste the broth and adjust the sweetness or saltiness as needed. - Simmering the Pumpkin
Add the cut pumpkin to the pot, arranging it so that it’s submerged in the broth. Simmer over medium heat until the pumpkin is tender. Once it starts boiling, reduce the heat, cover the pot, and simmer for about 15 to 20 minutes, until the pumpkin is soft. Test the softness by inserting a skewer; if it goes through easily, the dish is done. - Finishing and Serving
Once the pumpkin is cooked, remove the pot from the heat and let it cool slightly to allow the flavors to meld. Serve warm on a plate. Simmered pumpkin is also delicious when served cold, making it perfect for meal prep or bento boxes.
Tips for Success
The key to making delicious simmered pumpkin is adjusting the flavor of the simmering liquid as you cook. Ensure that you simmer long enough for the pumpkin to become tender and fully absorb the flavors. When cutting the pumpkin, make sure the pieces are uniform in size to ensure even cooking.
This simple yet flavorful simmered pumpkin is the essence of Japanese home cooking. Be sure to give it a try!
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