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Kabocha Nimono

Uwajimaya | Recipe - Kabocha Nimono
Kobocha (Japanese pumpkin) simmered in a sweet and savory dashi stock.


1 3/4 cups dashi or soup stock
1 lb kabocha

For the Sauce:
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sake
Salt to taste


In a pot, place the kabocha pieces, skin side down, add the dashi and bring to a boil.

On medium heat, cover and let simmer for 20-30 minutes, until kabocha is soft.

Add soy sauce, sugar, sake and salt, and reduce heat to medium low.

Cook uncovered for another 15 -20 minutes, until sauce has thickened slightly.

Remove from heat and set aside to cool. As the kabocha cools, it will absorb more of the sauce. Serve either cold or reheated