Kabocha no Nimono

also called かぼちゃの煮物 · kabocha no nimono · kabocha no nimono · かぼちゃの煮付け · simmered pumpkin · simmered kabocha squash · Japanese squash side

The table

The twenty minutes of cooling at the end is part of it. 煮物 ratio: dashi 10 : soy 1 : mirin 1 : sake 1.
1 1/2 lb(680 g; in 2-inch pieces, skin on, corners pared off)kabochaarrange skin down, pour oversimmer 15 min under a drop lidcool in the liquid 20 min
1 1/4 cups(300 mL; or 1 1/4 cups water and 1/2 tsp dashi granules)dashi
2 Tbs(30 mL)soy sauce
2 Tbs(30 mL)mirin
2 Tbs(30 mL)sake
1 Tbssugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

Before anything else

2arrange skin down, pour over

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 min1 of 3 steps gives no time
Needs you
none given
If you get it wrong
Forgiving — it does not come back from a rolling boil, which drops the flesh off the skin and leaves you with soup

  1. arrange skin down, pour over

    not timedfrom the start

  2. simmer 15 min under a drop lid

    15 minwalk awayfrom the start

  3. cool in the liquid 20 min

    20 minwalk away15 min in

You'll need wide saucepan

Goes with

See how it is written
>> title: Kabocha no Nimono
>> category: Vegetables & Sides
>> tags: japanese, kabocha, squash, dashi, simmered, make ahead, vegetarian
>> counters: Japanese Home Cooking
>> aka: かぼちゃの煮物, kabocha no nimono, kabocha no nimono, かぼちゃの煮付け, simmered pumpkin, simmered kabocha squash, Japanese squash side
>> pairs-with: dashi, gohan
>> servings: 4
>> time: 40 min
>> slack: forgiving — it does not come back from a rolling boil, which drops the flesh off the skin and leaves you with soup

>> step: The twenty minutes of cooling at the end is part of it. 煮物 ratio: dashi 10 : soy 1 : mirin 1 : sake 1.
Four ingredients, one pot, twenty minutes on the heat, and twenty off it that most written versions leave out.

>> step: arrange skin down, pour over
Arrange @kabocha{1 1/2%lb}(680 g; in 2-inch pieces, skin on, corners pared off) skin-side down in one layer in a #wide saucepan{} and pour @dashi{1 1/4%cups}(300 mL; or 1 1/4 cups water and 1/2 tsp dashi granules), @soy sauce{2%Tbs}(30 mL), @mirin{2%Tbs}(30 mL), @sake{2%Tbs}(30 mL) and @sugar{1%Tbs} over it.

>> step: simmer 15 min under a drop lid
Lay a drop lid straight onto @&(~1)kabocha{} — paper cut to the pan with a hole in it — and ~simmer{15%min} at a bare bubble, until a skewer goes through.

>> step: cool in the liquid 20 min
Take @&(~1)pan{} off the heat and leave it to ~cool{20%min} in its own liquid without lifting anything out.