Kabocha Nimono

Kabocha Nimono is a comforting vegan dish featuring tender kabocha squash simmered in a flavorful dashi broth, perfect for a nourishing Japanese breakfast. This dish highlights the natural sweetness of the squash complemented by the umami of the broth, creating a simple yet delightful meal.

Ingredients

• Kabocha squash - 400 grams
• Water - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sugar - 1 teaspoon
• Dried kombu - 10 grams
• Sliced shiitake mushrooms - 50 grams
• Spring onion - 1 stalk, finely chopped

Steps

1. Cut the kabocha squash into wedges, removing the seeds and skin if desired.
2. In a pot, combine the water and dried kombu, and let it soak for 10 minutes.
3. After soaking, bring the water to a gentle boil and remove the kombu.
4. Add the kabocha squash, soy sauce, mirin, and sugar to the pot.
5. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the squash is tender.
6. In the last 5 minutes of cooking, add the sliced shiitake mushrooms to the pot.
7. Once cooked, remove from heat and let it sit for a few minutes.
8. Serve warm, garnished with chopped spring onion.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 0.5 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, supporting immune function.
• High in fiber, promoting digestive health.

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