Kabocha no Nimono (Japanese Simmered Squash)
Sweet squash simmered in dashi, mirin and tamari until tender and glossy, a simple Japanese home cooking classic.
Made with Dashi stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Arrange the squash in a single layer, skin side down, in a wide pan.
- 2
Pour in your ready made dashi (see the base recipe) with the mirin, tamari and sugar.
- 3
Bring to the boil, then lower the heat and cover with a lid that sits slightly inside the pan, or a piece of baking paper pressed on the surface.
- 4
Simmer gently for 15 to 20 minutes, until a knife slides in easily but the pieces keep their shape.
18 min - 5
Remove the lid and simmer for 2 minutes to reduce the liquid to a glaze.
2 min - 6
Serve warm or cold, sprinkled with sesame seeds and spring onions.
Tips
- Leave the skin on. It is edible when soft and helps the pieces hold together.
- Do not stir too much. Shake the pan gently instead so the squash does not break.
- Butternut squash works well and is easier to find in the UK.
Storing and freezing
Keeps 3 days in the fridge in its liquid, cooled within 1 hour. Serve cold or reheat until steaming hot.
Questions
What is kabocha?
Kabocha is a Japanese pumpkin with dark green skin and sweet, fluffy orange flesh. Many UK supermarkets stock it in autumn, otherwise use butternut squash.
Can I make it vegetarian?
Not with this dashi, which contains bonito. Use a vegan kombu and shiitake dashi in its place.
More made with dashi stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.