Kabocha no Nimono (Simmered Pumpkin) Recipe - Japanese Cooking 101

[@missx752]

I love this channel so much! It has really elevated my cooking of Japanese dishes but also given me ideas for non-Japanese cooking as well. This is by far one of my fave recipes I’ve gotten off this channel. I use any kind of squash and it’s always SO yummy! Thank you Japanese Cooking 101!

[@JapaneseCooking101]

Sake balances out the flavor and is an essential ingredients in Japanese cooking. You can use either cooking sake or regular sake. In this recipe, if you can't find sake, you can skip it as long as you use good dashi.

[@miyubail]

Thank you sooooo much for posting. I am from Japan and Kabocha no nimono has been my favorite of my Japanese mom. I never care fore it when I was young but as I have aged and now over 55 yrs old I sure miss it. I bought a kuri kabocha a month ago and didn't know what to do with it. Now I know how and I will create the old fashioned kabocha recipe. Thank you so much for posting!!!!

[@JapaneseCooking101]

I'm so glad you find us! Happy Japanese cooking!

[@JapaneseCooking101]

Yes, you can! Thanks for your comment!

[@JapaneseCooking101]

A lot of root vegetables can be used in Nimono such as rotus roots, burdock, carrots, daikon radish, etc. We'll add more Nimono recipes on our site, Japanesecooking101 soon. Stay tuned!

[@mjm8741]

We have acorn squash. Can I use instead?

[@facemonkey13]

I made this for the first time today after buying a kabocha at the Asian market on impulse. I'm glad I gave into my impulse buying because it resulted in me finding this channel and this delicious recipe. 美味しかったです！

[@JapaneseCooking101]

Thank you for your comment! Glad you don't really dislike us:-) It's so funny how people become attached with food they grow up eating. I didn't like Kabocha that much when I was a kid, but now I miss so much of its flavor.

[@tmitsu83]

Thank you for posting this video. I adore this dish. My grandmother used to make this for me. I'm glad to have another resource to make it for myself. I love your videos. Thank you!

[@tmitsu83]

I've been following your videos for about a year or so. I'm so glad that I have this channel to fall back on because my grandmother whom was Japanese passed last week. thank you for posting many of my favorite recipes that she's made me over the years.

[@JapaneseCooking101]

Glad to hear that you liked our recipe and Kabocha! Thanks for your comment!

[@Wul-Lop]

Simply, step-by-step, great, good-looking & delicious recipe. Your video informs & inspires people around the world. Thanks from Thailand.

[@JapaneseCooking101]

Good question! Kombu is certainly one of the ingredients for dashi. You can make dashi from Kombu, Katsuobushi, dried sardines, and etc. We can use one or more of these "umami" ingredients to make dashi. When we made our dashi recipe, we wanted to make it as simple as possible, assuming that it may not be easy for many people outside of Japan to get the right ingredients. Using Katsuobushi alone is easy enough, not so expensive, yet taste so much better than instant powder!

[@ZAPNEP]

i love this dish. I tried this dish the other day in a restaurant. So, today i decided to make one myself. I didn't watch this video prior to making my dish. But i roughly guessed how to cook it because i try to cook so many different ways. So, i checked your video while my dish is being cooked. Everything was bang on, except for sake and sugar. I dislike adding sugar to my dish but i will definitely add sake next time. Thank you so much for the recipe.

[@Radiowave440]

I'll be growing Japanese Pumpkin This Fall cant wait to Taste the Harvest!!!

[@not1but2and37]

I love kabotcha. It's good with Filipino dishes as well.

[@NeenasThaiKitchen]

I watched your video because I wanted to know how to prepare kabocha squash for Thai dessert but was pleasantly surprised to learn how to make bonito broth. Looks so yummy!

[@JapaneseCooking101]

You don't notice my accent because you're also Japanese ;-) We were born and raised in Japan. Have been in the United States for many years!

[@JapaneseCooking101]

Thanks!

[@kochichris]

So simple i have eaten in japan and ad home cooked and steamt

[@Tillik09]

My visit to Japan last fall. This was my favorite breakfast side item. I just need to find some Kabocha Squash in utah...

[@fishflavoredicecream]

use acorn squash instead

[@vankagawa7155]

I see. I just tried cooking it today and it doesn't taste too different from last time when I cooked one that was orange/yellow. This one is just a little greener on the edges so I was a little worried. Thanks for the fast reply! it worked out in the end :)

[@keriXianne]

I’m making this tonight

[@dolor10]

I liked pumpkin .girl na pinta kuna lahat dito ikaw nman pintahan mo payag ko girl salamat

[@opalcheeka]

do i cover the pot after adding the seasonings or do i leave it uncovered to reduce liquid? (can't wait to make it!! :)

[@olorcain]

I don't have this kind of pumpkin but it looks similar to acorn squash so I am going to try this recipe with my acorn squash

[@Guitargoddess843]

It's beginning to become more widely available. In the fall and winter you can find similar squashes/pumpkins for sale and ive even seen kabocha at a stop & shop with a different name before!

[@olorcain]

@@Guitargoddess843 Stop & Shops aren't out in the Midwest, and I have yet to run across that squash but I will keep an eye out. Last time I shopped at a Stop & Shop was when I lived in Connecticut.

[@sweetlana155]

Blend the seeds with water and then strain to get a delicious seed milk/cream. Drink it straight or use in recipes!

[@audrey9561]

Just bought a kabocha today at the market where I work. I’ve never seen them there before. I’ll have to adjust this recipe a little because the only ingredients I have are soy sauce and mirin (which I know isn’t sake but it’s maybe kind of close? Idk) I could also maybe use some veggie broth instead of dashi? I’ll make it work somehow haha. Maybe it won’t be so Japanese

[@BenjaminWinnJD]

So, you can eat the green part?? I usually make this for nabe but it's good to make it a different way.

[@DawnandDuskPro]

I made this for lunch today and it turned out awesome! thank you for the wonderful recipe.

[@speshalkei]

is making the dashi necessary to really get that flavor?

[@Mittsume3]

you can get instant dash at the store. You just add water.

[@lancebaker3132]

"Instant dash"? If you mean instant dashi, what's the point? It takes 2 minutes to make it. I'm sure any grocer that has instant dashi will also have kelp and bonito flakes.

[@vankagawa7155]

Hi Noriko and Yuko! I am trying to make this dish and bought buttercup squash from the grocery store. However, when i cut it up, i realized that the edge of the squash is still very green. Is there a way to tell which one is actually already ripe so that I don't buy a green one? Thank you!

[@ZeepyOne]

Thanks. Good video, very clear!

[@combedpubes]

Fantastic, thanks a lot!

[@nohahelmi6316]

I tried this out It turned out good It was So delicious Thank you for the recipe Something to mention I used Japanese squash as the recipe says But the Dashi elaborated after 20 minutes so, I turned off the fire and checked the kabocha with a fork it was done And then I pured the seasoning over it I guess this was not supposed to happen But I liked the outcome anyways 😉

[@maxtull21]

Can there be other vegetables that can be used in Nimono?

[@ji94552]

This is a great recipe for Acorn Squash or Butternut Squash. Is there a reason for not mixing the seasoning with the dashi from the beginning?

[@JapaneseCooking101]

Dashi is the flavor base and we add the seasoning later. You want the vegetables to soak up good savory flavor from the broth but the best time to season is right around the time when vegetables are becoming soft. Some people even time and stagger the order of adding seasonings, such as adding sugar first and gradually other ingredients, and soy sauce at the end. You go from the mild flavoring to stronger seasoning as vegetables are getting cooked. The final overall flavor will be much more delicate than adding everything all at once.

[@JapaneseCooking101]

Hmm... I have not seen kabocha that is still green inside, so I can't tell how it tastes, but it's probably not ripe all the way. Good kabocha (buttercup squash) should have dark orange/yellow color inside.

[@miyubail]

Dear Noriko san and Yuko san. I'm Japanese from Nagoya and have been living in the states for nearly 40 yrs. I noticed you don't have any foreign accent. Are you Kikoku shijo? or are you the 3rd or 4th generation Japanese? Just curious. Let me know if you don't mind. I am making this dish with Kabocha tonight. Thanks for posting.

[@JapaneseCooking101]

That's real home-made pumpkin, Miyagi-san!

[@Fallinwhite]

What's the purpose of sake? Is it ok if I don't have it?

[@JapaneseCooking101]

Thanks! Oishii desu yo!

[@ALMurderX]

Hello, I really like your videos, but I got some questions for this one: how long could I keep this in the fridge since I couldn't eat all of it in one day. And before making it, can you eat the skin too, once you cooked it? Thanks again for your videos.

[@JapaneseCooking101]

ALMurderX We recommend to keep it in the fridge and eat within a few days. Yes, you can eat the skin!

[@ALMurderX]

thank you =) now I'm definetly going to make it =)

[@sorenrussell8256]

Could we subsitute for American Butternut Squash?

[@deetan2398]

in my country they don't sell saki, is there any substitute for this ingredient that could give me approximately the same flavor?

[@tmitsu83]

dee tan you don't really need saki.my Japanese grandmother never used saki in this dish. its still amazing without it.

[@deetan2398]

Tasha M thank you alot for your replay ♡ ♡ ♡

[@juliapereida9623]

Vodka can be used as a substitute as well as a dry white wine like a Chardonnay

[@devinrong2970]

yay!

[@zippadeedooday]

Why don't you use kombu in your dashi?

[@wanderlustery]

hey just out of curiosity, what kind of soy sauce do you guys use

[@juliapereida9623]

wanderlustery Kikkoman is the Japanese brand

[@LutzSoedibjo]

can i sub wit regular pumpkin?

[@Radiowave440]

THey say You can also make a Pie out of kabocha LIke a American Pumpkin Pie but what how is done any one Know how its done I'd LIke to know ??

[@tasshaboo1]

Sorry, I accidentally hit "dislike" when I was trying to start the video. I am half Japanese and appreciate any video that instructs me on how to cook Japanese traditional dishes. I grew up eating many of these dishes and I'm trying to add new dishes to my repertoire. Now that I can find Kabocha in the markets where I live, I can finally make it at home. Thanks for posting...and I DO like your posts..

[@landesnorm]

Oishii no ne!!!

[@EVATUBE1]

your website recipe says 2 tbsp sugar and 1.5 tbsp of soy sauce but the sugar in the video looks like ALOT more

[@Arigatou_dhanyawad]

Meccha oishi

[@rachelhunt7910]

I just made this as a side with my salmon and rice! Oishii!!!! ~>.I~ Thank you so much for your videos!!

[@kamapuaa666]

20 minutes covered for the first cook seems a little too long. Still tasty though!

[@lancebaker3132]

The skin is not fun to chew, so most folks will like this much more if they remove the skin before cooking.

[@lancebaker3132]

Cook 20 minutes, add soy sauce, salt, etc, and cook another 15-20 minutes. DISASTER!!! I suggest cook only 12-15 minutes. Add soy sauce but NO salt (soy sauce is extremely salty) about half way through the cooking time. Test for tenderness, and I'm sure it will be soft.

[@LunaVioletta7]

I just made this! For some reason, my kabocha required much less boiling time, but its so yummy with the seasonings :)

[@tmitsu83]

I've been following your videos for about a year or so. I'm so glad that I have this channel to fall back on because my grandmother whom was Japanese passed last week. thank you for posting many of my favorite recipes that she's made me over the years.

[@lancebaker3132]

my grandmother WHO was Japanese

[@dpclerks09]

@@lancebaker3132 wow...

[@dpclerks09]

Thank you for leaving this comment. I hope you still enjoy connecting to your Ancestors through food!