Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, our family's simmered kabocha squash. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Our Family's Simmered Kabocha Squash is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Our Family's Simmered Kabocha Squash is something that I have loved my whole 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. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have our family's simmered kabocha squash using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Our Family's Simmered Kabocha Squash:
- Take The Golden Ratio simmering liquid:
- Get 200 ml Water
- Prepare 2 tbsp of each; soy sauce, sake, mirin, sugar
- Prepare 1/4 if large, or 1/2 if small; Kabocha squash
For dinner last night, I made the sweet simmered kabocha with basmati rice and a stir-fry of red cabbage, spinach, grassfed organic beef, scallions, garlic and ginger. Simmered Kabocha Squash is cooked in a savoury dashi broth. Try this nutritious Japanese pumpkin dish for the perfect autumn side dish. Place the equally sized kabocha pieces in a large wide pot, skin side down.
Steps to make Our Family's Simmered Kabocha Squash:
- Put the Golden Ratio ingredients in a pot and bring to a boil. Add the kabocha squash cut into big chunks, turn the heat to medium, and cover with a sheet of aluminium foil placed on top of the simmering contents (like a drop-lid).
- Simmer until there's no liquid left in the pot, and it's done. If the kabocha squash is still a little hard, just leave it with the sheet of foil still on top and cook with the residual heat for about 5 minutes until softened.
- Voila! Delicious simmered kabocha squash.
Make sure that the pot will fit all of the kabocha pieces in one single layer. In Japan, simmered kabocha squash is usually served with rice and other small sides such as seaweed salad, pickled daikon, beef yakitori or a quick dashi omelet. Did you like this Kabocha Squash Simmered in Dashi Recipe? Are there changes you made that you would like to share? In Japan, kabocha squash are in season from summer to fall, but in North America and Europe fall (autumn) is the big winter squash season.
So that is going to wrap this up for this special food our family's simmered kabocha squash recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
