How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Kabocha No Nimono?

You need 9 ingredients. The key ingredients include: 2 cups dashi (optional, but very nice; recipe below), 8 cups 1-inch cubes pumpkin flesh, 3 tablespoons soy sauce, plus more for serving, 2 tablespoons mirin, and more.

Is Pumpkin Kabocha No Nimono suitable as general?

Yes, Pumpkin Kabocha No Nimono falls under the General category and is a great choice for this type of meal.

How do I store leftover Pumpkin Kabocha No Nimono?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Kabocha No Nimono Recipe

Name: Pumpkin Kabocha No Nimono
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dashi (optional, but very nice; recipe below); 8 cups 1-inch cubes pumpkin flesh; 3 tablespoons soy sauce, plus more for serving; 2 tablespoons mirin; 1 tablespoon rice vinegar; 1/2 pound rib-eye, thinly sliced (optional); Chopped fresh scallions; 1/4 cup dried bonito flakes; 1 small piece dried kelp (konbu), about 2 inches long

Try this homemade Pumpkin Kabocha No Nimono recipe the whole family will love. Made with recipe below, soy sauce, mirin and rice vinegar. Easy step-by-s…

This Pumpkin Kabocha No Nimono relies on simple, everyday ingredients such as 1-inch cubes pumpkin flesh, mirin, rice vinegar and chopped fresh scallions. It comes together quickly and makes 4 servings, at about 7 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 cups dashi (optional, but very nice; recipe below)
8 cups 1-inch cubes pumpkin flesh
3 tablespoons soy sauce, plus more for serving
2 tablespoons mirin
1 tablespoon rice vinegar
1/2 pound rib-eye, thinly sliced (optional)
Chopped fresh scallions
1/4 cup dried bonito flakes
1 small piece dried kelp (konbu), about 2 inches long

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
7 kcal
Category
General

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