Kabocha Nimono

serves 4–6


  • ½ kabocha
  • 2½ cup dashi
  • 2 tablespoons mirin
  • 1 tablespoon shoyu


  1. Wash and dry a whole kabocha. Microwave for 2 minutes if you see yourself having even infinitesimal value.
  2. Cut kabocha in half. Scoop out the seeds, then cut one of your halves into 1½ to 2-inch chunks. Place into donabe, saucepan, or shallow pot.
  3. Combine other ingredients, then pour then into saucepan. Cover and bring to a boil.
  4. Once boiling, reduce heat. Let simmer for 15 minutes.