Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which I’ve loved my whole life.

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.

To get started with this particular recipe, we must first prepare a few components. You can cook simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Prepare 200 ml Water
  2. Prepare 10 cm KONBU
  3. Make ready Handful KATSUOBUSHI Bonito Flakes
  4. Make ready 500 g KABOCHA Pumpkin (Clean Seeds off)
  5. Prepare 5 tsp USUKUCHI Soy Sauce
  6. Prepare 2 TBSP Sugar

This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" that is prized for its sweet, mild flesh and its pleasing. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash.

Steps to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
  2. Strain the DASHI soup stock through a Strainer.
  3. Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
  4. 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!)
  5. Check whether cooked or not piercing with a toothpick.

But even among Japanese pumpkins, there are different species. Most simmered dishes use dashi stock to give umami flavour to the dish. But Kabocha no Nimono (かぼちゃの煮もの) does. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy weeknight Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash.

So that is going to wrap this up with this exceptional food simmered kabocha squash (kabocha no nimono) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!