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Vegetarian, East Asian

Japanese Simmered Kabocha Squash with Rice

Japanese simmered kabocha squash is a vegetarian dish for 4 people, ready in 40 minutes, easy to make, for €1.90 per serving. The kabocha simmers in a sweet savory broth until tender, paired with seared tofu and a soft boiled egg, served over rice. The key is leaving the skin on the kabocha, which keeps the pieces whole as they cook.

Tonight, kabocha squash simmered until melt in your mouth tender in a sweet soy sauce, with tofu, an egg, and rice.

Japanese Simmered Kabocha Squash with Rice
Total time
40 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Kabocha squash simmers gently in a mix of soy sauce, sugar, and mirin until it turns tender without falling apart. This simple method, called nimono in Japan, lets the squash soak up a sweet savory broth that flavors the whole plate. Seared tofu adds some bite, a soft boiled egg brings creaminess, and plain rice keeps the meal balanced without weighing it down.

This is a weeknight dish that needs very few steps, perfect when you want to cook seasonally without spending the whole evening at the stove. Mon Chou serves it in fall and winter, when squash is at its best and cheapest. It works just as well for a family dinner as for a simple vegetarian meal you can prep ahead.

The ingredients

4 people

Fruits and vegetables

  • Kabocha squash 800 g

Pantry

  • Firm tofu 200 g
  • Kombu or vegetable broth 30 cl
  • Soy sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Mirin 2 tbsp
  • Neutral oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Eggs 4

Allergens Soy, Gluten, Eggs

The step by step recipe

  1. Cut the kabocha into large chunks with the skin on, and remove the seeds.

    Microwave it for 2 minutes to make it easier to cut.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    It accompanies the simmered squash without overwhelming it.

  3. Brown the diced tofu in the oil, then set it aside. 5 min

    Pat the tofu dry before pan frying it.

  4. Put the kabocha in a pot with the broth, soy sauce, sugar, and mirin, cover, and let it simmer. 18 min

    Place a lid slightly smaller than the pot directly on the squash, it keeps the pieces submerged in the broth.

  5. Add the tofu 5 minutes before the end, cook the eggs hard boiled or soft boiled separately, and serve with the rice. 8 min

    Hard boiled eggs need 9 minutes, soft boiled 6 minutes, in boiling water.

Our tips to get it right

  • Cut the kabocha pieces roughly the same size, so they cook evenly and stay whole.
  • Taste the simmering broth before serving, and adjust with a splash more soy sauce if it needs more depth.
  • Let the dish rest off the heat for a few minutes before serving, the squash keeps softening and the broth thickens slightly.

The variations

  • Swap the kabocha for butternut squash if you can't find it, just shorten the simmering time a bit.
  • For an egg free version, double the amount of tofu and finish with a sprinkle of toasted sesame seeds.
  • For kids in a hurry, serve the squash and tofu with a fried egg instead of a soft boiled one, it's quicker and often a bigger hit.

What to serve it with

  • Green tea or clear broth
  • Extra steamed vegetables
  • Cucumber salad with vinegar dressing

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container, with the rice and squash stored separately. The simmered squash freezes well without the egg, for up to 2 months. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Should you peel the kabocha squash?

No, it's actually better not to. Kabocha skin turns tender once cooked and keeps the pieces from falling apart during simmering.

Can you substitute the mirin?

If you don't have mirin, mix a teaspoon of sugar with the same amount of white wine or rice vinegar. The result will be slightly less sweet but close.

Can this dish be made ahead?

Yes, the simmered squash tastes even better reheated the next day, once the flavors have had time to blend. Cook the eggs and rice fresh right before serving.

Can you swap the firm tofu?

You can use smoked tofu for extra flavor, or replace it with diced chicken if the dish doesn't need to stay vegetarian.

How long does it take to make a Japanese simmered kabocha squash with tofu, egg, and rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Japanese simmered kabocha squash with tofu, egg, and rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Japanese simmered kabocha squash with tofu, egg, and rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs. Always check the labels of the products you buy.

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