Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites food recipes. This time, I will make it a bit unique. 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. Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Prepare Half cut Japanese squash (Kabocha)
- Make ready 200 ml water
- Take 30 ml soy sauce
- Get 30 ml sugar
- Take 30 ml Mirin (Sweet sake)
- Make ready 30 ml (cheap) sake
After water boiled, put squash into the pan and cover with tin foil. This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash. But even among Japanese pumpkins, there are different species.
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)
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. 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 squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan.
So that is going to wrap this up for this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
