Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, simmered kabocha squash. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Simmered Kabocha Squash is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Simmered Kabocha Squash is something which I have loved my entire life. They’re nice and they look fantastic.
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 Japan. If you are traveling in Japan, you will see this. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature.
To get started with this particular recipe, we must prepare a few ingredients. You can cook simmered kabocha squash using 6 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Simmered Kabocha Squash:
- Get 1/2 Kabocha squash
- Prepare 3 tbsp Light brown sugar (or caster sugar)
- Get 3 tbsp Sake
- Get 1 tbsp Mentsuyu
- Make ready 1 tsp Soy sauce
- Get 1 tbsp Mirin
Recipe: Simmered kabocha squash (Kabocha no nitsuke). This is a classic Japanese 'Mom's cooking' dish, that cooks. In Japan, simmered kabocha squash is usually served with rice and other small sides such as Did you like this Kabocha Squash Simmered in Dashi Recipe? Put Water and KONBU in a Pot, and Boil it.
Instructions to make Simmered Kabocha Squash:
- Remove the seeds from the kabocha squash with a spoon.
- Chop into appropriate sizes. I usually cut into a circle the size made by my ring finger and thumb.
- Shave off the corners.
- It's time consuming, but this prevents the chunks from falling apart when simmering.
- It's a bit of a pain, but if you have the time, do it!
- Put the kabocha squash into a pot, taking care not to let overlap the chunks.
- Add water until the kabocha squash is covered.
- Once the pot boils, add the sugar and the sake, cover with a lid and simmer for 3 minutes. Once the colour of the kabocha squash changes, add the mentsuyu and simmer for a further 5 minutes over medium low heat.
- If the heat is too strong, the water will evaporate too quickly, so be careful. If you need to add water, pour it along the sides of the pot, not directly.
- Add the mirin and the soy sauce just before you turn off the heat. Once you take the pot off the heat, put the lid back on and let it steam.
- This is the pot after I took the kabocha out. There's hardly any liquid leftover. It won't fall apart when simmering either. Kabocha squash is so delicious.
Simmered Kabocha Squash is cooked in a savoury dashi broth. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. We love this dish of kabocha squash simmered in dashi, sugar, and soy sauce. It's very easy to make, uses minimal ingredients, and packs well in lunches.• Get the recipe here, via RecipeZaar. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash.
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