Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites. This time, I will make it a bit unique. This will be really 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 Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station. Kabocha's thick and dense texture is closer to sweet potatoes than squash. Kabocha no Nimono usually has a sweeter broth than some other kinds of Kabocha is very hard to cut when it's raw, so please be careful.
Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Prepare 200 ml Water
- Take 10 cm KONBU
- Get Handful KATSUOBUSHI Bonito Flakes
- Prepare 500 g KABOCHA Pumpkin (Clean Seeds off)
- Take 5 tsp USUKUCHI Soy Sauce
- Take 2 TBSP Sugar
Simmered kabocha is a traditional side dish served in many Japanese households today. Put Water and KONBU in a Pot, and Boil it. Simmered kabocha squash (known as "kabocha nimono" in Japan) is a perfect autumn side dish and super easy to make! I recently had dinner at a Japanese restaurant with my friend Bee and our friend Brian and his family who were in town on vacation.
Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
- Strain the DASHI soup stock through a Strainer.
- Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
- Put Dashi Soup stock, KABOCHA (Skin side down), Soy sauce and sugar in a pot. Cover with a lid. Then Bring to a boil over low-medium heat. Simmer for about 10 to 15 minutes until KABOCHA is tender. (Don't over cook!)
- Check whether cooked or not piercing with a toothpick.
Simmered kabocha squash (known as "kabocha nimono" in Japan) is a perfect autumn side dish and super easy to make! I recently had dinner at a Japanese restaurant with my friend Bee and our friend Brian and his family who were in town on vacation. One of the dishes I picked for us to eat was. A classic Japanese kabocha squash recipe. Sliced kabocha squash cooked in soy, mirin and dashi broth.
So that’s going to wrap it up with this special food simmered kabocha squash (kabocha no nimono) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
