Kabocha no Nitsuke, Simmered Pumpkin

Kabocha no nistuke simmered pumpkins

Japanese simmered kabocha pumpkin is a dish that brings out the natural richness and sweetness of the kabocha cooked in a light savory broth. Simmered Kabocha-pumpkin is This recipe is for one-quarter of a mid-size pumpkin, so adjust the other ingredients to the amount of pumpkin you decide to use.

Kabocha no nistuke simmered pumpkins
Kabocha no Nitsuke, Simmered Pumpkin


  • 1 quarter mid-size pumpkin
  • 2 tablespoons soy sauce
  • 1 tsp mirin
  • 1/2 cup water (and additional if necessary)
  • Option: adding a clove of chopped garlic and 1/3 cup  grounded or finely diced beef, pork or chicken

Steps for simmered kabocha pumpkins:

  1. Wash the pumpkin well and cut into quarters and remove the seeds
  2. Next, place the pumpkin into microwave and heat till the skin is slightly soft.
  3. Then cut off the skin, if you like the skin you can skip this process (or you can also just remove part of the skin), and dice the pumpkin into 2cm cubes.
  4. In the pot, for each quarter of pumpkin add 2 tablespoons of soy sauce, and 1 teaspoon of mirin.
  5. Then add in the pumpkins and turning on the heat.
  6. Once the pot starts to boil, turn down to low heat and place a lid.
  7. Continue to boil for about 5-8 min and check the softness of the pumpkin. Slowly add water if it gets to dry. The pumpkin should be soft enough for the end of a fork or chopsticks to poke a hole.
  8. Once the pumpkins have softened, adjust the taste by add soy sauce or salt.

  • Option: You also can cook the pumpkin with chopped garlic (1 clove) and grounded beef, pork, or chicken (100-150 grams)

1. Before step 4, add 1 teaspoon of olive oil to the pot and lightly saute the chopped garlic.
2. Then add in the meat and also lightly saute it. Then add in the soy sauce, mirin, and pumpkins.
3. And then continue with step 6.