Nimono is a simple Japanese vegetable dish made by simmering kabocha squash in a sweet-and-savory mixture of dashi, soy sauce, and sugar until tender. Served over brown rice, this whole grain recipe is suitable for a pescatarian diet because it uses fish stock.
Combine the brown rice and water in a saucepan and bring to a boil.
Cover and cook the rice over low heat for thirty minutes; prepare the squash during this time.
Dice the kabocha squash with the skin on.
Bring the dashi, soy sauce, and sugar to a boil in a saucepan. Add the squash cubes and cook over low heat for twenty minutes, until the squash is tender and the liquid is absorbed.
Serve the cooked squash hot over the brown rice.
Do not peel the squash; kabocha skin becomes tender when cooked and is nutritious. Allergen: Contains soy (soy sauce). Additional allergen check: Check soy sauce and dashi labels for gluten and fish. Ingredients may vary by product.
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