Kabocha Nimono - Japan

        During the period of time that I had a Japanese nanny, there would always be a kabocha squash sitting on our countertop. Being seven, I tried as hard as I could to avoid this thing, because it had an ugly green skin and brown looking "warts". However, true beauty is on the inside, and there is nothing to be afraid of when eating this funny looking vegetable. In fact, the inside flesh is very soft and very sweet. My nanny used to make this dish for our family on a weekly basis, and I always looked forward to devouring this saccharine winter squash.

 

Kabocha Nimono means simmered squash. Kabocha is an Asian variety of winter squash, also known as Japanese pumpkins. They have a strong sweetness to them, and a chestnut-like texture. Although green kabocha squash is more common, there are red types too. The red-skinned sweet chestnut kabocha is popular in Utsugi, Japan. It is a traditional seasonal vegetable of Japan. This red squash has a long history, at least back to the Edo period. They were prepared in villages in many ways, mostly stewed in Dashi, with light soy sauce and sugar, traditionally with a sesame sauce over them. This recipe uses green squash, because it is easier to find in the United States.

Kabocha Nimono is the kind of old family stand-by recipe that most Japanese moms can make with their eyes closed. You can leave the skin on if you'd like, I removed it for aesthetic purposes. Cooked this way, the skin with become soft. The goal is to get the squash soft and buttery, not waterlogged and overcooked. You should be able to find most of the ingredients in an Asian grocery store, but I've provided substitutions in the notes section. 

Pictorial:

 Start by using a sharp knife to cut off the skin of the squash. This step is optional. Then, scoop out the seeds of the squash. 

 Next, cut the kabocha into bite sized pieces. If you are under 15, I suggest you have a parent help you cut, as the squash can be quite hard.

 Chop up garlic, and prepare spices.

Heat up a tablespoon of vegetable oil in a skillet, and saute garlic until fragrant. Then add the squash, and coat evenly with oil.

 Spoon in the dashi broth, and cover the pan with its lid. Let sit for about three minutes, or until squash is tender.

 Season with sugar, salt, and pepper to taste. Serve warm.

Kabocha Nimono Recipe:

Ingredients:

- Half of a kabocha squash

- 4 tablespoons garlic

- 1/2 cup of dashi stock (see notes)

- 1 tablespoon vegetable oil

- 1 tablespoon sugar

- Salt and pepper to taste

- 2 tablespoons soy sauce (opt.)

Method:
- Cut off the skin of the squash with a sharp knife and scoop the seeds out using a spoon or knife.
- Use the same knife to chop the squash into bite-sized pieces. Chop garlic into fine pieces.
- Heat vegetable oil in a wide pan, and saute garlic until fragrant.
- Add the cut squash to the oil, and stir to make sure every piece is evenly coated.
- Add the dashi stock to the squash, and cover the pan with a lid. Let steam for about 3 minutes, or until tender.
- Once squash is tender, remove from heat and stir in sugar, salt, pepper, and soy sauce if desired.
- Serve warm.

Notes:
- You may subsitute chicken broth for dashi stock.

Based on my Nanny Aika's recipe.