Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending foods on earth. It is easy, it’s 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’re nice and they look wonderful.
Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US. 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 Nimono.
To get started with this recipe, we have to 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):
- Prepare Half cut Japanese squash (Kabocha)
- Make ready 200 ml water
- Prepare 30 ml soy sauce
- Make ready 30 ml sugar
- Make ready 30 ml Mirin (Sweet sake)
- Get 30 ml (cheap) sake
Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular. 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. Most simmered dishes use dashi stock to give umami flavour to the dish.
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 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. Flavorful and healthy Japanese kaiseki dish of simmered kabocha pumpkin. Betcha you won't be able to stop eating it.
So that’s going to wrap it up with this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
