Kabocha no Nimono

Kabocha no Nimono is a comforting and nutritious Japanese dish made with tender kabocha squash simmered in a savory broth. This vegan version showcases the natural sweetness of the squash, making it a delightful addition to a breakfast spread.

Ingredients

• Kabocha squash - 300 grams
• Water - 400 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sugar - 1 teaspoon
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped (for garnish)

Steps

1. Cut the kabocha squash in half, scoop out the seeds, and slice into wedges (about 2-3 cm thick).
2. In a pot, combine the water, soy sauce, mirin, sugar, and grated ginger. Bring to a simmer over medium heat.
3. Add the kabocha squash to the pot, ensuring it is submerged in the liquid. Cover and cook for about 20 minutes, or until the squash is tender.
4. Once cooked, remove the pot from heat and let it sit for 5 minutes to absorb the flavors.
5. Serve the kabocha no nimono warm, garnished with chopped green onions.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.4 L

Health Benefits

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

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