Sweet, savory, and textural balance come together in this simple kabocha squash meal (also known as Kabocha no Nimono).

Kabocha squash simmered in dashi, mirin, and soy sauce is one of my son Wombat’s favorite foods, so I make this quite regularly. There are two thing that make it particularly easy. First is leaving the skin on (it’s tender and edible, like a Kuri squash’s skin). Second is using a simple paper towel drop lid to keep the exposed squash moist while the broth reduces. It’s a much simpler version of a cartouche, a fancy makeshift parchment lid designed to keep simmering ingredients fully submerged while cooking.

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Recipe: Simmered Kabocha Squash (Kabocha no Nimono)

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

• Balance of flavors from the sweet squash, mirin, and sugar and savory dashi and soy sauce.

• Combined with the squash's dense, fleshy texture, this meal feels well-rounded and holistic in a way that usually requires more active time.

Serves: 4
Active time: 5 minutes
Total time: 25 to 35 minutes
Notes: Because kabocha has natural sweetness, I lighten the sugar I’d use to simmer something more savory like daikon. And the heat of ginger goes particularly well with simmered kabocha, as does a sprinkle of shichimi togarashi (Japanese seven-spice blend).

Ingredients

• 2 cups (500 ml) homemade or instant dashi

• 1 tablespoon (15 ml) light soy sauce

• 2 tablespoons (30 ml) sake

• 1 tablespoon (15 ml) mirin

• ½ kabocha squash (about 1 pound/450 g), seeded and cut into 1 ½-inch chunks

• 1 coin-sized slice fresh ginger (optional)

Method

1. Combine ingredients and add to pan. Combine the dashi, soy sauce, sake, and mirin in a flat-bottomed wok or wide skillet or sauté pan. Add the kabocha pieces and arrange in a single layer (it’s OK if the squash is not completely submerged).

2. Simmer and serve. Bring to a bare simmer, cover (for best results use an otoshibuta, parchment lid, or paper towel with a hole poked in it), and cook, adjusting the heat to maintain a very gentle bubble until the kabocha is tender but not falling apart, 20 to 30 minutes. Serve immediately or, for best flavor, allow the squash to cool in the broth and reheat briefly before serving.