Kabocha No Nimono Stewed Pumpkinsquash Japan Recipes

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JAPANESE STYLE SIMMERED SWEET KABOCHA



Japanese Style Simmered Sweet Kabocha image

This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.

Provided by Japanese Delight

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce

Steps:

  • Cut kabocha into small chunks about 1 and 1/2 inch cube.
  • Leave skin on (the texture of the cooked skin is great!).
  • Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
  • Place the pan in high heat and bring it to boil.
  • Turn down the heat to low.
  • Simmer kabocha until the liquid is almost gone.
  • Serve warm or cold. (I prefer it cold).

Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9

KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)



Kabocha No Nimono - Stewed Pumpkin/Squash (Japan) image

This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!

Provided by Mellowpuff

Categories     Vegetable

Time 20m

Yield 4 side dishes, 4 serving(s)

Number Of Ingredients 4

600 -700 g pumpkin, chopped into chunks (about 2 inches each way)
200 ml water
3 tablespoons sugar
3 tablespoons Japanese soy sauce

Steps:

  • Prepare the pumpkin. Mix the other ingredients together.
  • Place everything in a large frying pan with the skin face down. Bring to a light boil.
  • Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
  • Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

Nutrition Facts : Calories 83.7, Fat 0.2, SaturatedFat 0.1, Sodium 756.6, Carbohydrate 19.9, Fiber 0.9, Sugar 11.7, Protein 2.9

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