Kabocha no Nimono (Simmered Pumpkin) Recipe – Japanese Cooking 101

Recipe here: http://www.japanesecooking101.com/kabocha-no-nimono-simmered-pumpkin-recipe/
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This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish. True Japanese home cooking!
The recipe by Noriko & Yuko of Japanese Cooking 101 (http://www.japanesecooking101.com) We only use ingredients you can easily find!

Comments

JapaneseCooking101 says:

Thanks!

JapaneseCooking101 says:

I’m so glad you find us! Happy Japanese cooking!

Tasha M says:

Thank you for posting this video. I adore this dish. My grandmother used to make this for me. I’m glad to have another resource to make it for myself. I love your videos. Thank you!

dee tan says:

in my country they don’t sell saki, is there any substitute for this ingredient that could give me approximately the same flavor?

facemonkey13 says:

I made this for the first time today after buying a kabocha at the Asian market on impulse. I’m glad I gave into my impulse buying because it resulted in me finding this channel and this delicious recipe. 美味しかったです!

eepit says:

do i cover the pot after adding the seasonings or do i leave it uncovered to reduce liquid?  (can’t wait to make it!! :)

DawnandDuskPro says:

I made this for lunch today and it turned out awesome! thank you for the wonderful recipe.

Tillik09 says:

My visit to Japan last fall. This was my favorite breakfast side item. I just need to find some Kabocha Squash in utah…

JapaneseCooking101 says:

A lot of root vegetables can be used in Nimono such as rotus roots, burdock, carrots, daikon radish, etc. We’ll add more Nimono recipes on our site, Japanesecooking101 soon. Stay tuned!

JapaneseCooking101 says:

That’s real home-made pumpkin, Miyagi-san!

Van Kagawa says:

I see. I just tried cooking it today and it doesn’t taste too different from last time when I cooked one that was orange/yellow. This one is just a little greener on the edges so I was a little worried. Thanks for the fast reply! it worked out in the end :)

JapaneseCooking101 says:

Thank you for your comment! Glad you don’t really dislike us:-) It’s so funny how people become attached with food they grow up eating. I didn’t like Kabocha that much when I was a kid, but now I miss so much of its flavor.

JapaneseCooking101 says:

Sake balances out the flavor and is an essential ingredients in Japanese cooking. You can use either cooking sake or regular sake. In this recipe, if you can’t find sake, you can skip it as long as you use good dashi.

Arnold Layne says:

Fantastic, thanks a lot!

John Magee says:

I’ll be growing Japanese Pumpkin This Fall cant wait to Taste the Harvest!!!

JapaneseCooking101 says:

Good question! Kombu is certainly one of the ingredients for dashi. You can make dashi from Kombu, Katsuobushi, dried sardines, and etc. We can use one or more of these “umami” ingredients to make dashi. When we made our dashi recipe, we wanted to make it as simple as possible, assuming that it may not be easy for many people outside of Japan to get the right ingredients. Using Katsuobushi alone is easy enough, not so expensive, yet taste so much better than instant powder!

Eva says:

What’s the purpose of sake? Is it ok if I don’t have it?

JapaneseCooking101 says:

Hmm… I have not seen kabocha that is still green inside, so I can’t tell how it tastes, but it’s probably not ripe all the way. Good kabocha (buttercup squash) should have dark orange/yellow color inside.

miyubail says:

Thank you sooooo much for posting. I am from Japan and Kabocha no nimono has been my favorite of my Japanese mom. I never care fore it when I was young but as I have aged and now over 55 yrs old I sure miss it. I bought a kuri kabocha a month ago and didn’t know what to do with it. Now I know how and I will create the old fashioned kabocha recipe. Thank you so much for posting!!!!

miyubail says:

Dear Noriko san and Yuko san. I’m Japanese from Nagoya and have been living in the states for nearly 40 yrs. I noticed you don’t have any foreign accent. Are you Kikoku shijo? or are you the 3rd or 4th generation Japanese? Just curious. Let me know if you don’t mind. I am making this dish with Kabocha tonight. Thanks for posting.

ZeepyOne says:

Thanks. Good video, very clear!

Devin Rong says:

yay!

Lutz Soedibjo says:

can i sub wit regular pumpkin?

JapaneseCooking101 says:

Thanks! Oishii desu yo!

Max Tull says:

Can there be other vegetables that can be used in Nimono?

John Magee says:

THey say You can also make a Pie out of kabocha LIke a American Pumpkin Pie but what how is done any one Know how its done I’d LIke to know ??

JapaneseCooking101 says:

You don’t notice my accent because you’re also Japanese 😉 We were born and raised in Japan. Have been in the United States for many years!

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