Kabocha no Nimono is one of Japan’s most popular ways to prepare Japanese pumpkin. When done well, it’s a creamy flavor bomb that makes for the perfect autumn side. The trick is to simmer it in savory dashi broth with a drop lid and then let it cool in the broth. For my version, I also include some atsuage tofu which lends a nice meaty texture and enough protein that you could also serve this as a main. This is one of those dishes you can make without a recipe, but if you need one I have a [recipe video here](https://youtu.be/X3Ty1R_mdMY).
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Kabocha no Nimono is one of Japan’s most popular ways to prepare Japanese pumpkin. When done well, it’s a creamy flavor bomb that makes for the perfect autumn side. The trick is to simmer it in savory dashi broth with a drop lid and then let it cool in the broth. For my version, I also include some atsuage tofu which lends a nice meaty texture and enough protein that you could also serve this as a main. This is one of those dishes you can make without a recipe, but if you need one I have a [recipe video here](https://youtu.be/X3Ty1R_mdMY).