Comments on: Japanese Simmered Pumpkin (Kabocha no Nimono)

By: Yuto Omura

Yuto Omura — Sat, 07 Jun 2025 06:07:57 +0000

In reply to Noreen.

Hi Noreen,

Thank you for trying this recipe! I’m happy to hear you enjoyed it! 🙂

Yuto

By: Noreen

Noreen — Sat, 07 Jun 2025 05:09:14 +0000

I added some sliced onions & dried shrimp to the dish. It came out so delicious! It’s my go to recipe when I need a side dish. Thanks for the recipe!

By: Noreen

Noreen — Sat, 07 Jun 2025 05:07:47 +0000

I added some sliced onions & dried shrimp to the dish. It came out so delicious! It’s my go to recipe when I need a side dish. Thanks for the recipe!

By: Yuto Omura

Yuto Omura — Sun, 20 Oct 2024 03:46:22 +0000

In reply to Anthony-Héctor.

Hi Anthony,

Thank you so much for pointing that out! I looked into it and there was some backend error, it should be fixed now. I really appreciate it!

Yuto

By: Anthony-Héctor

Anthony-Héctor — Sat, 19 Oct 2024 03:16:05 +0000

Hallo Omura-San, I seem to have encountered an issue. Wanted to upscale your recipe (I’ve got a 3kg kabocha on kitchen counter that needs preparing. But when i clicked the ‘3X’ nothing happened…!

By: Yuto Omura

Yuto Omura — Sun, 08 Sep 2024 03:16:12 +0000

In reply to Erika Engle.

Hi Erika,

Thank you for your question!

You can add them all at once, but in Japanese cuisine, we tend to add seasonings in layers, especially for simmered dishes. I’ve briefly mentioned the concept in this Japanese condiments post (https://sudachirecipes.com/top-20-japanese-ingredients/) if you’re interested!

Yuto

By: Erika Engle

Erika Engle — Sun, 08 Sep 2024 00:01:07 +0000

Aloha! I have a question — why is the dashi added first, and not mixed with the other seasonings before bringing to the first boil?

By: simonandrew

simonandrew — Mon, 09 Nov 2020 08:16:43 +0000

Ahhhh, this sounds amazing.