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Tag Archives: Kabocha

Japanese-style Simmered Kabocha

Kabocha no nimono

This is a classic Japanese home-style dish, and we love the full flavor of nutty kabocha with light seasoning of soy sauce, etc. This dish is almost ridiculously easy to make. Once you arrange the cut kabocha pieces with seasonings in a donabe, you heat it and let the donabe do the work for you. You don’t even need to stir the contents. With Miso-shiru Nabe, the delicate kabocha can cook so tender without falling apart.


Chicken, Kabocha & Mochi Mugi Stew in Shio-Koji Broth

This hearty stew is so nourishing and tasty. The only seasoning is basically Liquid Shio-Koji, and this magical seasoning makes the chicken extra tender. With the addition of kabocha and Mochi Mugi barley, this dish tastes so complete and makes an ideal one pot meal. My body always feels so great after eating a big bowl of this stew. For this dish, I like making dashi (soup stock) with kombu and dried shiitake by soaking them in water for a few hours (to over night) in advance. They not only make the soup taste wonderful but also they can be sliced and added to cook in the stew to enjoy. But, you can also make this dish with chicken stock or vegetable stock and it will be delicious, too.


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