How to Make Any-night-of-the-week Simmered Japanese squash (Kabocha no Nimono)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Simmered Japanese squash (Kabocha no Nimono) is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):

1. Prepare Half cut Japanese squash (Kabocha)
2. Take 200 ml water
3. Get 30 ml soy sauce
4. Make ready 30 ml sugar
5. Get 30 ml Mirin (Sweet sake)
6. Get 30 ml (cheap) sake

Steps to make Simmered Japanese squash (Kabocha no Nimono):

1. Cut squash in dise
2. Put every ingredients other than squash into deep pan and boil.
3. 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)

So that’s going to wrap this up with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!