Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Japanese Pumpkin (Kabocha Nimono) Recipe
    Lost? Site Map

    Japanese Pumpkin (Kabocha Nimono)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Zeldaz's Note:

    Braised kabocha squash (or acorn squash), from "The Japanese Cooking Class Cookbook". Leave the edible green skin on for the color contrast or peel the pieces if you prefer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb Japanese pumpkin (kabocha squash) or 1 lb other green-skinned winter squash (such as acorn)
    • 1 1/2-2 cups dashi
    • 2 1/2 tablespoons sugar
    • 1 tablespoon mirin
    • 1 1/2 tablespoons soy sauce

    Directions:

    1. 1
      Cut pumpkin in half and remove seeds. Wash pumpkin. Cut into pieces approximately 2 inches square.
    2. 2
      Slice off small pieces (about 1/2 inch) of pumpkin skin, to give a mottled appearance.
    3. 3
      Place pieces, skin side down, in a heavy 3-quart saucepan. Add 1 1/2 cups dashi, the sugar, and mirin.
    4. 4
      Cut a piece of parchment or foil to fit into saucepan; lay loosely on top of squash pieces. Cover saucepan with lid.
    5. 5
      Heat to boiling over medium heat and boil vigorously 4 minutes. Gently turn pieces over and boil, covered with parchment and lid, 4 minutes longer.
    6. 6
      Add soy sauce and remaining 1/2 cup dashi, if needed. Continue boiling, covered with parchment and lid, 7 to 8 minutes longer, just until tender. Serve hot or at room temperature.

    Browse Our Top Pumpkin Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Japanese Pumpkin (Kabocha Nimono)

    Serving Size: 1 (18 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 36.3
     
    Calories from Fat 0
    47%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 400.1 mg
    16%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 8.0 g
    32%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    Japanese pumpkin

    dashi

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes