Kabocha nimono

Kabocha no nimono （かぼちゃの煮物）

What kind of dish is Kabocha no nimono??

Kabocha nimono is a traditional Japanese home-cooked dish of boiled pumpkin and seasoned with sugar and soy sauce.

With its soft pumpkin texture and sweet flavor, it is loved by people of all ages. The only ingredient needed is pumpkin, so it’s very easy to make, and it can be frozen.

There are two key points to cooking this dish: use a good sized pot and don’t touch the pumpkin while it’s boiling.

Choosing the right utensils is an important part of cooking well.

Pumpkin types

Pumpkins are classified into three types: Western pumpkins, Japanese pumpkins, and pepo pumpkins.

The pumpkins that are mainly sold in Japan today are the Kuri kabocha, which belongs to the Western pumpkin category.

Kuri is a word that refers to chestnut, and they are characterized by their sweet taste and fluffy texture.

By the way, the difference between squash and pumpkin is the color. Pumpkin only refers to varieties that are yellow inside.

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.

かぼちゃ = カボチャ = 南瓜 = pumpkin　same means✨

I also recommend the pumpkin salad recipe, which lets you enjoy the sweetness of natural ingredients! Be sure to check it out.　👉　It’s like art! A luxurious and bright looking kabocha salad

NUTRITION FACTS of “Kabocha Nimono” Easy to make Japanese boiled pumpkin recipe

Total Nutritional Value　377 kcal Protein 8.3 g Fat 1.1 g Carb93.9 g Salt Equivalent 3.1 g

INGREDIENTS for “Kabocha Nimono” Easy to make Japanese boiled pumpkin recipe　(5SERVINGS)

• 1/4 Pumpkin 370g
• Dark soy sauce 10g
• Light soy sauce 10g
• Sugar 10g
• Mirin 10g
• Sake 10g

“Kabocha Nimono” Easy to make Japanese boiled pumpkin recipe　COOKING INSTRUCTIONS

1. Remove the seeds from the pumpkin and scrape off the thick part of the skin with a peeler.
2. Cut into about 30g. Pumpkins are very hard, so please be careful not to hurt your hands. I wrap the washed pumpkin in plastic wrap and microwave it for a few minutes to soften it a little before cutting it.
3. Arrange the pumpkins in a pot. It is good to arrange them without gaps.
   (When using 1/4 of a pumpkin, a small pot 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. If you have pre-heated the pumpkin in the microwave to soften it, adjust the amount of water so that it is 2/3 covered.
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. Do not touch the pumpkin while it is cooking. Tilt the pot occasionally to circulate the broth.
6. Stop the fire when a little water remains.

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