Simmered Kabocha (Kabocha no Nimono)

Creamy sweet cubes of kabocha squash simmered with atsuage tofu and dashi garnished with mitsuba.

With sweet, creamy blocks of kabocha squash and meaty chunks of atsuage tofu, this nimono, or Japanese simmered kabocha, is an easy and delicious way to cook this winter squash.

Course Sides

Cuisine Japanese

Level Beginner

Main Ingredient Tofu, Vegetable

Diet Dairy-Free, Low-Fat, Pescatarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 154kcal

Author Marc Matsumoto

Equipment

1 Chef's Pan
1 silicone lid

Ingredients

500 grams kabocha squash (cut into 1-½-inch cubes)
300 grams atsuage (cut into 1-½-inch cubes)
2 cups dashi stock
¼ cup sake
2 tablespoons usukuchi soy sauce
1 teaspoon evaporated cane sugar
½ teaspoon salt

Grams + US Cups - US Standard

Instructions

Add the 2 cups dashi stock, ¼ cup sake, 2 tablespoons usukuchi soy sauce, 1 teaspoon evaporated cane sugar, and ½ teaspoon salt to a pot that will fit the kabocha and tofu in a single layer and bring the mixture to a boil.
2 cups dashi stock, ¼ cup sake, 2 tablespoons usukuchi soy sauce, 1 teaspoon evaporated cane sugar, ½ teaspoon salt
Add the cubed 500 grams kabocha squash and 300 grams atsuage and cover the ingredients with a drop lid to keep the ingredients submerged. Lower the heat as needed to maintain a bare simmer and cook for 10-15 minutes or until the kabocha is tender enough for a toothpick to pass through.
500 grams kabocha squash, 300 grams atsuage
Turn off the heat and let the kabocha nimono cool to room temperature. I recommend letting the kabocha and tofu soak in the liquid overnight in the fridge, but you can also reheat it and serve it the same day if you're in a rush.

Video

Nutrition