Sweet Soy Kabocha Squash Nimono

Vegan side dish · Serves 4 · Ready in 1 hr 5 min

Tender wedges of kabocha squash simmered in a lightly sweet, deeply savoury kombu broth until the sauce reduces to a syrupy glaze — earthy, umami-rich and quietly elegant on the plate. The edible dark-green skin adds colour and helps the wedges hold their shape. A simple Japanese side dish that fits equally well on a weeknight table or as part of a shared spread.

Allergens:Soy (from soy sauce — check the label, as some soy sauces also contain gluten/wheat), Gluten/wheat may be present depending on the brand of soy sauce or sake used — check the label on each; use tamari and a certified gluten-free sake to avoid gluten entirely

• 10 g dried kombu + 600 ml cold water (kombu dashi — soak or gently heat; see method)
• 600 g kabocha squash (roughly ¼ large squash)
• 2 tbsp soy sauce (use tamari for a gluten-free version; check the label for gluten)
• 2 tbsp mirin
• 1 tbsp sake (use a plain, unseasoned sake; check the label for gluten)
• 1 tbsp caster sugar

Instructions

1. 1.Place the dried kombu in a saucepan with 600 ml cold water.
2. 2.For the standard method, soak for 30 minutes. For a quicker alternative, warm the water gently over a low heat for 10 minutes without letting it boil.
3. 3.Remove the kombu from the cold soak or warm water and discard it or reserve for another use.
4. 4.Bring the kombu dashi to a gentle simmer over a medium heat and reduce it to approximately 350–400 ml.
5. 5.Remove the pan from the heat.
6. 6.Wash the kabocha squash, cut it in half, and scoop out the seeds and fibrous strands with a spoon.
7. 7.Cut the squash into wedges roughly 3–4 cm wide.
8. 8.Bevel each cut edge of the flesh with your knife, taking off a thin strip at an angle along every exposed edge so the wedges keep their shape during simmering.
9. 9.Arrange the kabocha wedges skin-side down in a wide, shallow saucepan or sauté pan in a single layer.
10. 10.Pour over the reduced kombu dashi, add the soy sauce, mirin, sake, and sugar, and stir gently to combine the seasonings in the broth.
11. 11.Set the pan over a medium heat and bring the broth to a simmer.
12. 12.When the broth reaches a simmer, place a drop lid (otoshibuta) or a sheet of baking paper cut to fit directly on top of the squash.
13. 13.Simmer for 15–18 minutes until the squash is just tender when pierced with a skewer.
14. 14.Lift the squash wedges carefully out of the pan and set them aside in a serving dish.
15. 15.Raise the heat to medium-high and boil the remaining broth, stirring occasionally, for 3–5 minutes until it reduces to a syrupy, lightly thickened glaze.
16. 16.Spoon the reduced glaze over the squash wedges and serve warm.

External Recipes

• Simmered Pumpkin Recipe (Health Score: 76)