Classic Japanese dishes Kabocha nimono (simmered pumpkin)

Kabocha no nimono （かぼちゃの煮物）

What kind of dish is Kabocha no nimono??

Cook the pumpkin with soy sauce and sugar.
With its soft pumpkin texture and sweet flavor, it is loved by people of all ages.

Please be careful about the size of the pot because it is easy to boil down. Choosing the right utensils is an important part of cooking well.

There are Western pumpkins and Japanese pumpkins. The one that is distributed in Japan is the Western pumpkin.
Western pumpkin has a high content of beta-carotene. It acts as an antioxidant and protects skin and eye health.

It also contains a large amount of vitamin E and vitamin C, which have the same antioxidant effect. Vitamin C contained in pumpkin is characterized by little loss even when heated. This is the reason why it is said to be a suitable food for winter when vitamins tend to be insufficient.

I’m glad that it’s delicious and has many beauty benefits.

かぼちゃ＝カボチャ＝南瓜　same means✨

NUTRITION FACTS of Kabocha nimono

75kcal Protein 1.6g Fat 0.2g Carb18.8g Salt Equivalent 0.6g

INGREDIENTS for Kabocha nimono (5SERVINGS)

pumpkin 370g
dark soy sauce 10g
light soy sauce 10g
sugar 10g
mirin 10g
sake 10g

Kabocha nimono COOKING INSTRUCTIONS

➀ Remove the seeds from the pumpkin and scrape off the thick part of the skin with a peeler.

② Cut into about 30g.

③ Arrange the pumpkins in a pan. It is good to arrange them without gaps.
(When using 1/4 of a pumpkin, a small frying pan with a diameter of 20 cm is just the right size.) If the pumpkin moves while boiling, it will cause it to lose its shape.

④ Add enough water to cover the pumpkin and put it on high heat.

⑤ Once it boils, reduce the heat to medium, and when the water is reduced by half, add dark soy sauce, light soy sauce, sugar, mirin, and sake.

⑥ Stop the fire when a little water remains.

The total cooking time is about 15 minutes. Do not touch the pumpkin while it is cooking. Tilt the pot occasionally to circulate the broth.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊