Kabocha Nimono

I had promised Milly from  Some Like it Hot a recipe using Kabocha a while back. So here's a recipe for simmered (Nimono) Kabocha. Kabocha can be found in most Asian markets, and is a type of winter squash. Uncut, it can be stored for a pretty long time before using.

The skin of this squash is very tough, hard, and thick. You need a very heavy knife, and possibly a hammer - jack-hammer, hand grenade, or maybe power saw (just joking...); to cut the Kabocha in Half:

Any type of pumpkin can be used for this recipe, though the Kabocha, whose flesh is very sweet and creamy when cooked is probably best for this recipe.

Simmered Pumpkin (Kabocha Nimono, Kabocha No Fukumeni)

1 Medium Kabocha (choose one that is firm and heavy for it's size) cut into chunks and discard seeds and tough fibers. You may cut off the hard skin if you feel ambitious.
2 cups dashi
4-5 Tb Mirin
2-3 tsp sugar
1-2 Tb Shoyu
1/2 tsp salt

Place pumpkin pieces skin side down in the bottom of a pot (I do mine in half batches) in a single layer.
Pour dashi into pot until it comes two-thirds of the way up the pumpkin.
Add 3Tb Mirin, 1Tb shoyu, and salt. Sprinkle 2 tsp sugar on top of the Kabocha.
Cover and bring to a boil.
Once a boil is achieved reduce to a simmer.
Simmer for 10-15 minutes.
Taste liquid and make adjustments as necessary.
Simmer until tender, turn off heat and let steep in the liquid.

I've also heard of a version of this dish, where the Kabocha pieces are first deep fried, than poached as above (Kabocha Age-Ni).

Comments

[Reid]

Hi Kirk,

I really love this even though I haven't cooked it in ages. Now that New Years is right around the corner, I need to start brushing up on my nishime making skills.

[traina]

I love kabocha! it has to be my favorite squash of all time, i love it in tempura and steamed, and in ravioli, and soup--- I think i may just have to go out and get me some to eat tonight!

[milgwimper]

YAY!!! Thank you Kirk! I have been anticipating this for awhile now. I think I will be making this soon. I love kobacha, and I can't wait to make it! Thanks so much. You can tell I am excited no? LOL

[Kirk]

Hi Reid - You know I make this quite often, but never thought to post it until Mills suggested. And yes, I usually make Nishime during the winter, maybe 2-3 times, along with Sukiyaki. Nishime is good, but because I don't take short-cuts, it's a bit of a pain.

Hi Traina - Welcome and thanks for commenting. Kabocha is good stuff, but I'm surprised at how expensive the already prepared stuff is at Mitsuwa or Nijiya. It's actually really easy to make.

Hi Milly - I'm sorry it took so long for me to post. I hope you enjoy it - it's really easy! Hey, you can serve it as panchan, can't you?

[milgwimper]

Kirk,

Don't sweat about taking so long, I took forever to post the sujonggwa! Yes I plan to serve it as panchan. mmmmmm... ;D

[clare eats]

Oh this looks great Kirk! So many awesome posts whilst I was away, but I did notice a distinct lack of VEGEMITE TOAST :P heheheheh

[RONW]

For some reason, I could never prepare a dish with kabocha well myself. And that's with only using ground beef. Usually it was overcooked and became melted cheeze in consistency. Should you peel off the skin of the kabocha squash before making like the Iron Chef? And nishime....very difficult to find around town nowadays with the authentic ingredients.

[howie]

Mmmm... that recipe sounds pretty darn tasty and simple. I might give it a try this week as I try to stop eating so much artery clogging takeout food.

I think this is the squash that they use at Ba Ren for the squash filled with spicy pork. I don't suppose you have a recipe for that one. It's sooo goood...

[Kirk]

Hi Clare - Welcome back. I was waiting for you to return to do the Vegemite (yeah, right!), actually I've bought whipped butter and all. So stay tuned this upcoming weekend!

Mills - Please let me know how this comes out!

RONW - I think cooking the pumpkin this way is alot easier than combined with other ingredients - less timing issues. If you make sure to do the "10 minute check", you can really gauge when it'll be ready. You could, and in fact most recipes suggest that you peel off the "skin", but I find that leaving it on makes the dish "more forgiving", and since I'm not cooking it with anything else, it makes a handy-dandy little container, don't you think? As for Nishime, it's impossible to get here on the mainland, except around New Years, and very expensive. It's better to make your own, but it's kind of a pain (probably why it's so expensive).

Hi Howie - Sorry, don't have that recipe - it's very good. In fact we just got back from Ba Ren, another great meal! It is a very simple recipe - have you seen how much Mitsuwa charges for 3 little pieces of this stuff?

[Annie]

Hmm. good recipe!! my parents usually chop the sucker up and cook it stirfry style, i'm not really a big fan of the pumpkins that way. i'll have to try it the way you described in this recipe.

question, i keep reading about dashi -- is it a liquid? or a powder? does it actually say dashi on the cover? i've never worked with dashi before, so i hope you don't mind me asking these basic, basic questions...

[Kirk]

Hi Annie - Dashi is actually in traditional terms the basic soup stock made from kombu and katsu bushi (dried bonito). One of these days I'll make dashi this way. Sometimes it's not really practical, especially in this case. (I'll tell you the story of my MIL and real miso soup one day) For this you can use Hondashi - found in most Asian Market in Boxes - if you are hyper-sensitve to MSG be careful with this. You can make small batches of dashi using the hondashi which look like little tiny brown balls - they smell really fishy! You can follow the instructions. Most instructions will tell you to use 1/4tsp for 1 cup boiling hot water - do not boil hondashi it will become bitter. I use 1/3tsp per 2 cups boiling water. Boil water, remove from heat, add hondashi and mix. At least that's the way I do it. Hondashi will last a very long time covered and dry. Dashi will last about 4 days. Have fun, with this you can make miso soup that's much better than the stuff in envelopes.

[Annie]

Thanks Kirk! I'll definitely have to try this then!

[Kirk]

Hi Annie - Enjoy! Let me know how it turns out.

[Jeffrey C]

Kirk,
I just tried making this. I had followed the recipe from the book "Washoku". I don't think I did it right. The Kabocha was too soft and the skin still a little hard. I didn't have enough japanese soy sauce and used a bit of white miso and ponzu. The taste was alright but quite strong.
So much for riffing it.
But I still love Kabocha. The seeds will be going into my garden come spring time.

[Kirk]

Hi Jeffrey - If the skin of the kabocha is very thick, I'll peel it off. Ponzu and Miso will make it just a bit too "busy" I think. Once the kabocha gets "tender", I'll remove it from heat and let it "steep" for a while...plus, remember to check the flavor of the shiro......

[Abbie]

Hi! I was wondering what one should serve the simmered Kabocha with? I made some last night and it was fabulous by the way!!

[Kirk]

Hi Abbie - Nimono type dishes are really side dishes. So for a formal dinner, perhaps, start with a soup and perhaps salad or vegetable dish. Rice, and something Deep Fried or Grilled, one or two nimono dishes, and pickles, a soup to finish, and dessert. For you can be like the Missus and have several nimono and rice.

[Lani]

Great recipe. I usually poke some holes in the kabocha with a fork and microwave it for 3 minutes or so. That makes it a lot easier to cut into pieces.

[Kirk]

Hi Lani - Thanks for the tips!