Miso Yuzu Kabocha Nimono

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Miso Yuzu Kabocha Nimono is a delightful Japanese dish that combines the subtle sweetness of kabocha squash with the tangy brightness of yuzu and the umami depth of miso. Originating from Japan, this dish is a favorite for its comforting flavors and simple preparation. The kabocha is simmered until perfectly tender, allowing it to absorb the aromatic broth. The addition of yuzu adds a refreshing citrus note, balancing the savory miso. This nimono is loved for its healthy profile, rich in vitamins, and its ability to be both a side dish and a main course. Perfect for those seeking a light yet flavorful meal, Miso Yuzu Kabocha Nimono is a testament to the elegance of Japanese cuisine.

Ingredients

Serving Size:

Kabocha – 1 Piece
Miso – 3 Tbsp
Yuzu Juice – 2 Tbsp
Soy Sauce – 2 Tbsp
Dashi Stock – 3 Cups
Sugar – 2 Tbsp
Ginger – 1 Tbsp
Salt – 1 Tsp
Scallions – 2 Piece
Sesame Seeds – 1 Tbsp

Nutrition

Per Serving

150 Kcal

Calories

3 Grams

Total Fat

0.5 Grams

Saturated Fat

900 Mg

Sodium

28 Grams

Total Carbohydrates

3 Grams

Dietary Fiber

10 Grams

Sugars

3 Grams

Protein

Directions

Step 1

Cut the kabocha into bite-sized pieces, removing seeds and skin if desired.

Step 2

In a pot, combine dashi stock, soy sauce, sugar, and salt. Bring to a gentle simmer.

Step 3

Add the kabocha pieces to the pot, ensuring they are submerged in the broth.

Step 4

Simmer the kabocha on low heat for 20 minutes until tender.

Step 5

Mix miso and yuzu juice, then stir into the pot gently to avoid breaking the kabocha.

Step 6

Garnish with sliced scallions and sesame seeds before serving.

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Miso Yuzu Kabocha Nimono

Categories :

Ingredients

Nutrition