Kabocha No Nimono - Stewed Pumpkin/Squash (Japan)

READY IN: 20mins
Recipe by Mellowpuff

This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!

Top Review by Tea Girl

Yummy! I have had this in the past in Japanese restaurants and wanted to try this at home. It worked well both with a Japanese pumpkin and the typical Western one. I'm sure we will make it again because it was a lovely salty-sweet treat (one of my favourite flavour combos).

Ingredients Nutrition


  1. Prepare the pumpkin. Mix the other ingredients together.
  2. Place everything in a large frying pan with the skin face down. Bring to a light boil.
  3. Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
  4. Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a