🇯🇵 Japanese

Kabocha Pumpkin Nimono

Name: Kabocha Pumpkin Nimono
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 2 Bay Leaf; 3 tbsp Soy Sauce; 1 tsp White Pepper; 500 ml Stock or Broth; 2 tbsp Neutral Oil; 3 tbsp Mirin; 500 g Kabocha Pumpkin; 600 ml Kombu Dashi

🇯🇵 Japanese

Time does the work here: kabocha pumpkin melts into a glossy braising liquid after a long, gentle simmer. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Ginger4 cloves, crushed
Bay Leaf2
Soy Sauce3 tbsp
White Pepper1 tsp
Stock or Broth500 ml
Neutral Oil2 tbsp
Mirin3 tbsp
Kabocha Pumpkin500 g
Kombu Dashi600 ml

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Brown the kabocha pumpkin deeply in the Neutral Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the white pepper.
3
Return the kabocha pumpkin, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the kabocha pumpkin yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Japanese Simmered Pumpkin Recipe (Kabocha no Nimono) · on YouTube