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In Japan, Kabocha is in season in winter, and this dish reminds me of winter time there. When Kabocha is cooked, the inside becomes bright orange. Kabocha’s thick and dense texture is closer to sweet potatoes than squash. Kabocha no Nimono usually has a sweeter broth than some other kinds of Nimono.
Simmered Kabocha – A Classic Home Cooked Dish. A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root vegetables all cooked and simmered in one pot.
If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha). Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools.