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Simmered Kabocha Squash (kabocha no nimono)

Simmered Kabocha Squash (Kabocha no Nimono)

Kabocha squash is simmered in a delicious Japanese flavored stock until soft. A easy and healthy side dish that is savory with the perfect amount of sweet.
Course Side Dish
Cuisine Japanese
Diet Low Calorie, Low Fat
Keyword how to cook kabocha squash, japanese kabocha squash recipe, Japanese simmered kabocha, Kabocha no Nimono
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 153kcal



  • Wash the kabocha and cut into approximately 1.5 inch chunks.
    Keeping the sizes regular will help with even cooking.
    1 Kabocha
  • Combine the remainder of the ingredients in a saucepan over medium heat.
    300 ml water, 3 T soy sauce, 3 T sugar, 3 T sake, 3 T mirin
  • Stir until sugar melts and add the kabocha pieces.
  • Place lid on (slightly ajar to let out some steam), and bring to a boil.
  • Lower heat to a simmer and allow kabocha to simmer until softened and easily pierced.
  • Serve, or allow to sit and soak in flavor, and reheat before serving. 


If you are using less, or more kabocha, adjust the amount of stock. Just keep the 100 to 1, 1, 1, 1 ratio. 


Calories: 153kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 865mg | Potassium: 819mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3076IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 2mg