Nimono
4 servings
35 minutes
Nimono is a traditional Japanese dish consisting of stewed ingredients in a fragrant sauce. In this version, pumpkin plays the main role, being tender and sweet, perfectly complementing the rich flavor of ground beef and the spiciness of ginger. Soy sauce, sugar, and sake create an exquisite balance of sweetness and umami, while cornstarch gives the dish a delicate thickness. Nimono is not just food but part of Japanese culinary culture where simplicity, harmony, and respect for ingredients are important. The dish is especially popular in autumn when pumpkin reaches its best texture and flavor. It is perfect for family dinners, warming and delighting with its soft taste and refined aromas.
1
Wash the pumpkin, remove the seeds and skin, and cut it into large cubes. Slice half of the fresh ginger into thin strips and soak it in cold water for 5-10 minutes for crunchiness, then chop the rest finely.
- Pumpkin: 500 g
- Ginger: 0.5 teaspoon
2
Combine soy sauce with sugar and sake, mixing thoroughly. In a thick-walled pot or pan, add finely chopped or ground ginger, pour in half of the soy mixture, and heat well.
- Soy sauce: 4 tablespoons
- Sugar: 2 tablespoons
- Sake: 2 tablespoons
- Ginger: 0.5 teaspoon
3
Then add the minced meat and simmer, stirring, until all the liquid evaporates. After that, add the pumpkin, add the remaining sauce, pour in enough water to almost completely cover the pumpkin, and bring to a boil.
- Ground beef: 250 g
- Pumpkin: 500 g
- Soy sauce: 4 tablespoons
4
Then cover the dish with a lid so that it lies directly on the food, and cook on low heat until the pumpkin is soft.
- Pumpkin: 500 g
5
Place the pumpkin in bowls. In the remaining sauce, add starch dissolved in 2-3 teaspoons of cold water and cook, stirring, until the mixture thickens. Pour this sauce over the pumpkin, garnish the dish with strips of ginger, and serve.
- Pumpkin: 500 g
- Cornstarch: 2 teaspoons
- Ginger: 0.5 teaspoon