Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, simmered kabocha squash (kabocha no nimono). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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. First stab it with knife, then cut down.
Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Take 200 ml Water
- Take 10 cm KONBU
- Make ready Handful KATSUOBUSHI Bonito Flakes
- Get 500 g KABOCHA Pumpkin (Clean Seeds off)
- Make ready 5 tsp USUKUCHI Soy Sauce
- Get 2 TBSP Sugar
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, as part of the side dishes. Simmered kabocha is a traditional side dish served in many Japanese households today. As most simmered dishes in Japanese cuisine, a simple combination of.
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.
Kabocha squash is commonly called pumpkin in Japan and it feels like it's probably almost as popular as it's orange equivalent in the US. Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular. Put every ingredients other than squash into deep pan and boil. After water boiled, put squash into the pan and cover with tin foil. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash.
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