Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simmered japanese squash (kabocha no nimono). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular 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 that.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Take Half cut Japanese squash (Kabocha)
- Prepare 200 ml water
- Make ready 30 ml soy sauce
- Take 30 ml sugar
- Make ready 30 ml Mirin (Sweet sake)
- Make ready 30 ml (cheap) sake
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)
So that is going to wrap this up for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
