#Japanese Simmered Kabocha Recipe

Kabocha no Nimono (かぼちゃの煮物) is a classic Japanese dish of simmered pumpkin cooked in a savory-sweet soy-based broth. Japanese pumpkin, known as Kabocha, has a naturally dense texture and rich sweetness. This comforting side dish pairs beautifully with traditional Japanese meals, yet it’s equally delicious served alongside Western mains like roast chicken or meatloaf. Find the recipe from the link in bio. Ingredients and Full Recipe: https://www.japanesecooking101.com/kabocha-no-nimono-simmered-pumpkin-recipe/

Cozy up with simmered kabocha squash 🍂 Sweet, savory, and tender — Japanese comfort food at its best! #kabocha #japaneserecipes #comfortfood #squashrecipe #easycooking #simpledelicious

Kabocha no Nimono (Japanese Simmered Kabocha) Simple food like this, reminds me of Japan. The smell of the house as I cook this dish is so comforting 😌 My grandma is a firm believer that kabocha is one of the best thing to eat for your body’s health, so this is something I ate very often during my childhood. 1/2 Kabocha 1/4 cup mentsuyu (soup base) 1/4 cup mirin 1 Tbsp sugar 1 Tbsp shoyu @kikkomanusa 1 cup water Leave the skin on and cut into about 1 1/2 inch cubes. Combine mentsuyu, mirin, sugar, water, and shoyu. Add Kabocha into the pot with skin side down. Bring to a boil, then lower the heat down to bring it to a simmer. Place otoshibuta (drop lid) on the kabocha. If you don’t have one, shape foil into a circle to fit into the pot and poke holes in it. Simmer for 20-30 minutes till soft. That’s it! Let the kabocha cool in the pot or pan, and it will absorb the flavor even more! This makes the perfect yummy side dish! My kids love it, enjoy! #recipes #japanesefood #kabocha #cooking #momlife #japan #kikkomanrecipe #contestentry

We got some beautiful kabocha from some friends and some homemade miso from another friend, so we decided to combine the two! This is a simple simmered Japanese kabocha dish. Recipe: 1.5 cup dashi 2 T @alohashoyuhi 4 T mirin .5 T sugar 2 T miso Kabocha #kabocha #japanesefood #miso #japanesecooking #japan #recipes #asianrecipes #yum #shoyu #alohashoyu

Kabocha soboro ni (simmered kabocha with ground meat) I started making this after hearing that my kids liked eating kabocha this way at Japanese school and of course they won’t eat it when I make it at home 🤪 More detailed recipe is on my blog but here’s some general instructions: First, saute about 1/4 lb ground pork or chicken with grated ginger. Add about 1 and 1/4 cup water plus a tbsp of shirodashi or a teaspoon powdered instant dashi. Add 1.5 tbsp each sugar, soy sauce, and mirin. Add precut frozen kabocha (the frozen pack saves soooo much time!) so that all pieces are submerged in the broth. Simmer for 5 minutes (increase to 10 mins if not using the frozen kabocha), add a cornstarch slurry, and serve. Happy winter solstice! I’m ready for sunlight again ❄️☀️ #kabocha #wintersolsticefood #japaneserecipe #asianfoodblogger #winterrecipes #healthysoup #vegetablerecipes #japanesefoodie

Japanese pumpkin recipe 🥷 #SponsoredbyNinja I'm challenging myself to a grandmama recipe, with flavors and textures that only she alone can make. But I miss her a bit extra today, so I'm making a Fall staple with my own twist. 👩🏻‍🍳 1/2 kabocha sliced to wedges 1 tsp salt 2 tbsp olive oil 1/2 tsp toasted sesame seeds 2 tbsp chopped scallions *secret ingredient* - honey Drizzle olive oil on a large pan (preferably with depth so oil doesnt splatter out easily) Reduce heat to medium and place in the kabocha Cook each side for 2min Sprinkle of salt Remove from heat and let it rest for 2min then garnish with toasted sesame seeds, scallions, micro greens (optional) Add a very light drizzle of honey to maximize the umami💋👌 Products used from @NinjaKitchen: 🍳Ninja Foodi NeverStick PossiblePan 🔪Ninja Foodi NeverDull 13pc Premium Wood Knife Set The knives are sharp for over 10yrs with built-in sharpener and the pans are perfect whether its to panfry or for steaming! 🔗Linked in bio & linked in stories for reference! #NinjaNeverHaveIEver #NinjaKitchenware

Sticky Soy-Glazed Kabocha Squash I love and recommend this recipe because it’s naturally rich in fiber, vitamins, and slow-burning carbohydrates that keep your energy steady. The squash provides beta-carotene for immune and skin health, while the herbs and spices support digestion and make it deeply satisfying. It’s a cozy, nourishing dish that tastes indulgent but fuels your body well — especially during fall and winter 🌿 Created by the amazing @twistedgreen Roasted Squash: • ½ kabocha squash • Olive oil + salt Sticky Glaze: • 2 Tbsp hoisin • 2 Tbsp sriracha • 1 Tbsp agave • 1 Tbsp soy sauce • ½ Tbsp rice vinegar • 1 tsp sesame oil • 1 garlic clove, grated • 1-inch piece fresh ginger, grated Peanut Lime Sauce: • ½ cup smooth peanut butter • 2 Tbsp water (add more to thin) • 3 Tbsp soy sauce • Juice of 1 lime • 2 tsp agave Garnish: • White + black sesame seeds • Chives, chopped • Chili crisp (optional but highly recommended) How to Make It 1. Roast the squash: Preheat oven to 400°F. Cut squash into thick wedges (keep the skin on). Toss with olive oil + salt and roast 45 minutes. 2. Make the glaze: Whisk all glaze ingredients together. 3. Glaze the squash: Brush the roasted squash with the glaze. Roast 10 more minutes, then broil to caramelize. Re-baste if you want it extra sticky. 4. Make the peanut sauce: Whisk peanut butter, water, soy sauce, lime juice + agave until smooth and creamy. 5. Serve: Spoon peanut sauce onto your plate, top with the glazed squash, and finish with sesame seeds, chives + chili crisp. Optional: Serve with warm rice. Heaven. 🧡 #squashrecipes #kabochasquash #plantbaseddinner #easyveganmeals #vegandinnerideas #umami #comfortfood #wholefoodplantbased

Autumnal Halloween Kabocha Stew 🍂🎃 Are you ready for Halloween? Hana is SO excited! Here’s a comforting Japanese stew perfect for chilly autumn evenings, that I’ve been cooking recently. Sweet kabocha pumpkin meets earthy shiitake and savoury miso for a bowl full of warmth. Serves 4 INGREDIENTS 800 ml Yutaka shiitake mushroom dashi (keep mushrooms, sliced thin) 1 leek, thinly sliced 3 potatoes (250 g), cut bite-size 1 carrot, bite-size pieces ½ small kabocha (about 400 g), bite-size chunks 1 bag Yutaka Katsuo Dashi stock A splash of sake A splash of mirin 1–2 tbsp Yutaka organic miso paste Method Prepare the kabocha: halve carefully (be really careful that the knife doesn’t slip) , scoop out seeds, chop into bite-size chunks, and trim the edges for even cooking. Make a batch of shiitake mushroom dashi. Slice and reuse the mushrooms for the stew. Pour in the dashi and add leek, potato, carrot, and shiitake. Simmer for about 5 minutes. Add the kabocha and cook for another 10 minutes until tender. Stir in @yutakaeats sake, mirin, and miso (with the heat off) to preserve its goodness. Adjust seasoning to taste. Serve hot in deep bowls and enjoy the rich umami of autumn. #japanesecooking #recipe #japaneserecipe #healthycooking #recipes #ingredients #japanfood #japanesefoodsimply

Let’s make kabocha Japanese pumpkin w/ sake, memmi sauce, & water! #japanesefood #kabocha #healthyrecipes

✨I love Japanese pumpkin AKA Kabocha squash because 🍁it’s sweet 🍁it tastes like chestnut & sweet potato had a baby 🍁there’s no need to peel (entire squash is edible!) 🍁it cooks fast 🍁it’s high in vitamin A, C , B-complex 🍁it’s high in fiber 🍁it’s a good source of folic acid and potassium 🍁it’s low in calories This recipe only takes 15 minutes. It’s a super quick and easy side dish you must try! Roasted Japanese Pumpkin Ingredients: 1 medium Japanese Pumpkin ~3 lbs Oil 2 Tbsps Salt to taste Steps: Wash and scrub pumpkin. Dry with a towel. Cut pumpkin in half. Remove seeds. Carefully slice pumpkin, about 1-inch thick. Place pumpkin slices on a baking sheet. Drizzle oil and add salt to taste. Mix well. Place pumpkin slices in a single layer, avoid touching. Airfry for 10 - 12 minutes at 400 F, or till golden brown and fork tender. Serve immediately as a side dish or a snack. Enjoy! Notes: In this video, I only used about 1/3 of the pumpkin, which about 1 lb. You can keep it simple and season with only salt or add your favorite seasoning such as garlic powder, onion powder, paprika, chili powder, fresh herbs, black or white pepper. You can freeze the leftover roasted pumpkin for up to 3 months. It’s perfect for throwing in noodle soup, porridge or stew later. #kabocha #pumpkin #roastedveggies #pumpkinrecipes #squash #easyrecipes #healthyrecipes #quickandeasyfood #thanksgivingsides #sidedish

Simmered Kabocha. Recipe from @justonecookbook.

🤤Japanese Simmered Kabocha かぼちゃの煮物 🎃 ✨ Never had kabocha? It taste like a hybrid of pumpkin, sweet potato, and chestnuts! Definitely prefer it compared to an American pumpkin 🥰 . Ingredients * ½ of a small kabocha * 1-2 tbsp honey * 2 tbsp sake * 1 tbsp mirin * 1 tbsp soy sauce * Pinch of salt * Ginger optional cut into match sticks Dashi * 2 cups of water * 1/2 cup of dried bonito flakes Instructions: 1.) Add water to a pot and bring it to a boil. 2.) Add in the bonito flakes, and turn off the heat. 3.) Let the bonito flakes sit in the water for 15-20 min and strain. 4.) Remove the seeds from the kabocha. 5.) Microwave for 2 min so that the outer skin is easier to cut through. 6.) Cut the kabocha into 4 wedges. Then cut each wedge into 4 pieces. 7.) Place the kabocha into a pan. 8.) Add the dashi, sake, mirin, salt, and honey. Give it a mix. **add ginger if desired 9.) Bring to a boil then reduce heat to medium. 10.) Cover with a drop lid(otoshibuta) to slow down the evaporation of the liquid and to prevent the ingredients from falling apart during simmering. 11.) Cook for 30 mins or until the flesh can be easily pierced. . . . . . . #kabocha #かぼちゃの煮物 #japanesefood #buzzfeedtasty #feedfeed #kidfriendlyfood #easyrecipes #recipeideas #easyandhealthy #reelsvideo #cookingathome #easyrecipes #trendingreels #reelsvideo #veganrecipes #reelsdaily #foodreel #recipeshare #美味しい #winterfood #healthyfood