Simmered Kabocha Squash
Simmered Kabocha Squash

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, simmered kabocha squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Simmered Kabocha Squash is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Simmered Kabocha Squash is something that I’ve loved my entire life. They’re nice and they look wonderful.

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 of your teishoku (lunch meal set), or at the. Kabocha is a bright, sweet squash and this classic Japanese way of preparing it, kabocha no nimono, really brings out the best in it.

To get started with this recipe, we must first prepare a few components. You can have simmered kabocha squash using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Simmered Kabocha Squash:
  1. Take 1/2 Kabocha squash
  2. Prepare 3 tbsp Light brown sugar (or caster sugar)
  3. Prepare 3 tbsp Sake
  4. Make ready 1 tbsp Mentsuyu
  5. Prepare 1 tsp Soy sauce
  6. Take 1 tbsp Mirin

Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. With added mushrooms and ground chicken, it makes a great kabocha pumpkin squash meal combo. Just add all the ingredients to a bag and freeze for later. Kabocha squash is best simmered to enhance its natural sweetness and nutty flavour.

Steps to make Simmered Kabocha Squash:
  1. Remove the seeds from the kabocha squash with a spoon.
  2. Chop into appropriate sizes. I usually cut into a circle the size made by my ring finger and thumb.
  3. Shave off the corners.
  4. It's time consuming, but this prevents the chunks from falling apart when simmering.
  5. It's a bit of a pain, but if you have the time, do it!
  6. Put the kabocha squash into a pot, taking care not to let overlap the chunks.
  7. Add water until the kabocha squash is covered.
  8. Once the pot boils, add the sugar and the sake, cover with a lid and simmer for 3 minutes. Once the colour of the kabocha squash changes, add the mentsuyu and simmer for a further 5 minutes over medium low heat.
  9. If the heat is too strong, the water will evaporate too quickly, so be careful. If you need to add water, pour it along the sides of the pot, not directly.
  10. Add the mirin and the soy sauce just before you turn off the heat. Once you take the pot off the heat, put the lid back on and let it steam.
  11. This is the pot after I took the kabocha out. There's hardly any liquid leftover. It won't fall apart when simmering either. Kabocha squash is so delicious.

Japanese cook it in a very simple way with soy sauce, mirin and sugar. What is a Kabocha Squash? "Kabocha" is a variety of Japanese winter squash. It is also known as Japanese pumpkin in North America. It has a hard knobbly dark green skin with uneven white. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash.

So that’s going to wrap this up for this exceptional food simmered kabocha squash recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at 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!