Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, simmered japanese squash (kabocha no nimono). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root. Kabocha squash is commonly called pumpkin in Japan and it feels like it's probably almost as popular as it's orange equivalent in the US.
Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Get Half cut Japanese squash (Kabocha)
- Make ready 200 ml water
- Get 30 ml soy sauce
- Get 30 ml sugar
- Get 30 ml Mirin (Sweet sake)
- Prepare 30 ml (cheap) sake
After water boiled, put squash into the pan and cover with tin foil. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash.
Steps to make Simmered Japanese squash (Kabocha no Nimono):
- Cut squash in dise
- Put every ingredients other than squash into deep pan and boil.
- After water boiled, put squash into the pan and cover with tin foil.Cook until squash gets soft (about 15-20 min. depending on how hard it is and how you like it)
But even among Japanese pumpkins, there are different species. Most simmered dishes use dashi stock to give umami flavour to the dish. But Kabocha no Nimono (かぼちゃの煮もの) does. Flavorful and healthy Japanese kaiseki dish of simmered kabocha pumpkin. Betcha you won't be able to stop eating it.
So that is going to wrap it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
