Simmered Kabocha Squash in a Japanese square bowl.

Japanese Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere. You‘ll see it in the bento box you pick up at the train station, as part of the side dishes of your teishoku (lunch meal set), or at the breakfast buffet in your ryokan (Japanese inn).

If you miss this hearty, comforting home-cooked dish, grab a kabocha squash at your local Japanese or Asian grocery store. It‘s easy to make this at home!

Japanese Simmered Dish – “Nimono”

A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root vegetables all cooked and simmered in one pot. Wholesome, nutritious, and easy to prepare, these simmered dishes are considered true home cooking in a Japanese kitchen. And they make up a fundamental part of washoku (和食). 

It might be surprising to you, but most of the simmered dishes are seasoned similarly – with some kind of Japanese stock, dashi (see 6 varieties here), sake, mirin, soy sauce (and sugar). What makes it different?

Based on the ingredients, we modify the ratio of the seasonings. For example, kabocha squash itself is already very sweet and flavorful, so we go easy on the sweetness (mirin or sugar) and cut down on soy sauce since we don’t want the saltiness to overpower the dish. When it comes to dashi, you can use kombu dashi, the combination of kombu and katsuo dashi, or katsuo dashi, like I used today.

Simmered Kabocha Squash in a Japanese square bowl.

3 Important Cooking Tips

1. Cut kabocha into equal size

Do not underestimate this simple tip. To make sure all the squash pieces are evenly cooked, you want to cut the kabocha squash in similar sizes. Smaller cubes will help speed up the cooking time as well.

2. Place kabocha in a single layer

Kabocha is very fragile once it’s cooked and it can break into pieces or mush easily. Therefore, you need to secure each kabocha piece, making sure they are laid in a single layer without overlapping in the pot. Then swirl the pot to mix the seasonings instead of using cooking utensils.

3. Simmer kabocha squash with just enough liquid and an otoshibuta

The amount of cooking liquid should be just enough to come to the top level of kabocha pieces in the pot. Overfilling with cooking liquid will only result in soupy kabocha, which we want to avoid.

Make sure to use an Otoshibuta (drop lid) so that the cooking liquid is forced to circulate, allowing the kabocha to cook evenly and quickly as they absorb the flavor.

Otoshibuta (Drop Lid) made of stainless steel, wood, aluminum foil, and parchment paper.

Truly simple and rustic, I hope you enjoy making this Simmered Kabocha Squash recipe, especially in fall and winter. To experience more Japanese home cooking, check out other Nimono recipes on my blog and leave a comment below and let me know the kind of simmered dishes you have in mind.

Other Kabocha Squash Recipes

Simmered Kabocha Squash in a Japanese square bowl.
A decorative blue-and-white bowl filled with simmered kabocha squash pieces, garnished with thinly sliced ginger. Chopsticks and small dishes are placed beside the bowl on a dark surface.
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4.79 from 128 votes

Japanese Simmered Kabocha

by Namiko Hirasawa Chen
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a satisfying and healthy side dish that is chock-full of nutrients. {vegan/vegetarian adaptable}
Prep: 15 minutes
Cook: 30 minutes
Chilling: 30 minutes
Total: 45 minutes
Servings: 4 (as side dish)

Ingredients 
 

For Katsuo Dashi

For the Seasonings

For the Garnish (optional)

  • ginger (julienned; from a 1-inch, 2.5-cm knob)

Instructions

  • Before You Start…Please note that this recipe requires 30 minutes of chilling time.
    Gather all the ingredients.
    A halved kabocha squash and bowls of water, dried bonito flakes, ginger, salt, sugar, soy sauce, and rice vinegar are arranged on a wooden surface.

To Make the Katsuo Dashi

  • In a small saucepan, boil 1¾ cups water for the dashi. Once boiling, add ½ cup katsuobushi (dried bonito flakes).
    Side-by-side images: left, water is being poured into a silver pot; right, dried ingredients are being added from a bowl into the same pot on a stovetop.
  • Stir and turn off the heat. Set aside for 15 minutes to steep. Then, strain out the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside.
    Nami's tip: Reserve the spent katsuobushi to make furikake (rice seasonings).
    A pot of melted butter with milk solids is shown on the left; on the right, the contents are being poured through a fine mesh strainer over a measuring cup to clarify the butter.

To Cut the Kabocha

  • Scoop out the seeds and membrane from 1 lb kabocha squash. Microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
    A person scoops seeds from a halved pumpkin with a spoon; next to it, the cleaned pumpkin half sits on a microwave turntable, ready to be cooked.
  • Nami's tip: See my tutorial and video on How to Cut a Kabocha Squash for more detailed instructions and techniques.
    Two images side by side show hands cutting a green-skinned, orange-fleshed squash on a wooden surface: first slicing it in half, then cutting it into smaller wedges.
  • Carefully cut the kabocha into wedges, then 2-inch (5 cm) pieces. Place the kabocha pieces in a single layer, skin side down, in a large pot.
    Nami's tip: Remember, we leave the skin on because it is edible and nutritious.
    Sliced pieces of kabocha squash on a wooden cutting board (left) and the same pieces arranged in a yellow pot on a stovetop (right).

To Cook

  • Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar. 
    Two images: On the left, oil is being poured onto chunks of pumpkin in a yellow pot. On the right, hands hold small bowls of vinegar and sugar above the same pumpkin-filled pot.
  • Swirl the pot to mix the seasonings so you don‘t break the kabocha pieces by stirring. Turn on the stove to medium high and bring it to a boil.
    Two side-by-side photos of orange pumpkin chunks in a yellow pot: on the left, raw pumpkin pieces; on the right, the same pieces partially submerged and simmering in bubbling liquid.
  • Add 2 tsp soy sauce and ⅛ tsp Diamond Crystal kosher salt.
    A hand adds soy sauce to cubed pumpkin in a pot in the left image; on the right, a hand sprinkles salt from a small bowl onto the pumpkin in the same pot.
  • Swirl the pot again to mix the seasonings. The cooking liquid should cover about three-quarters of the kabocha; add water if needed. Bring to a boil, then reduce to a simmer on medium low.
    Place an otoshibuta (drop lid) directly on top (you can find it on JOC Goods) and cook for 20–30 minutes, until the flesh shows fine cracks near the skin or a skewer pierces the flesh easily. If the liquid evaporates too quickly, cover with the pot lid (while keeping the otoshibuta still in place).
    Remove from the heat. Cover with the pot lid and let sit for 30 minutes to help the kabocha soak up more flavor.
    Two side-by-side images: On the left, chunks of kabocha squash simmer in a yellow pot with liquid; on the right, a hand places a round metal drop lid over the squash in the same pot.

To Serve

  • You can serve the simmered kabocha at room temperature or reheat it before serving. To garnish with ginger (optional), cut it into thin slices and then thin julienne strips. Soak in cold water for 1 minute to remove some of the spiciness.
    Three images showing hands slicing ginger on a cutting board: first into thin slices, then into thin strips, and finally the ginger strips collected in a glass bowl.
  • Drain well and set aside. Sprinkle the ginger on top of the kabocha. Serve and enjoy!
    Left: A small bowl with thinly sliced fresh ginger. Right: A blue and white bowl containing simmered kabocha squash, garnished with thin strips of ginger.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for 2–3 days or in the freezer for a month.

Nutrition

Calories: 51kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 85mg, Potassium: 398mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1550IU, Vitamin C: 14mg, Calcium: 39mg, Iron: 1mg

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