Kabocha no Nitsuke — Simmered Japanese Pumpkin in Sweet Soy Dashi

⏱ 30 min · Serves 4

Wedges of kabocha squash gently simmered in dashi, soy and mirin until spoon-tender and glossy, the edges caramelised and the flesh sweet as chestnut. A quietly perfect Japanese side that tastes even better lukewarm the next day.

Per serving: 142 kcal · 3.2g protein · 29.5g carbs · 1.1g fat

Ingredients

• 600g kabocha squash (about half a small one)
• 300ml dashi (or water + 1/2 tsp instant dashi powder)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp caster sugar
• 1 tsp sake (optional)
• Pinch of fine sea salt
• 1 tsp toasted sesame seeds, to finish

Method

1. Scrub the kabocha well — the skin stays on. Scoop out the seeds and stringy centre with a spoon.
2. Cut into rough 4cm wedges or chunks, about 3cm thick. Shave off the sharp edges of each piece with a knife (mentori) so they hold their shape while simmering.
3. Arrange the pieces skin-side down in a single snug layer in a wide saucepan or shallow pan.
4. Pour in the dashi, sugar, mirin, sake and a pinch of salt — the liquid should come about two-thirds up the kabocha. Bring to a gentle boil.
5. Add the soy sauce, then cover with a lid slightly ajar (or a circle of baking paper pressed onto the surface). Simmer gently over medium-low heat for 15–18 minutes, until a skewer slides in with no resistance. Don't stir — shake the pan if needed.
6. Uncover, turn the heat up and let the liquid reduce for 3–4 minutes, spooning it over the kabocha until it becomes a glossy, syrupy glaze.
7. Turn off the heat and let it sit for 5 minutes to soak up the flavour. Serve warm or at room temperature with the pan juices spooned over and a scattering of sesame seeds.