Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, simmered japanese squash (kabocha no nimono). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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 A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root. 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.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Simmered Japanese squash (Kabocha no Nimono) is something that I have loved my entire life. They are nice and they look fantastic.
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 can achieve that.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Prepare Half cut Japanese squash (Kabocha)
- Get 200 ml water
- Get 30 ml soy sauce
- Prepare 30 ml sugar
- Prepare 30 ml Mirin (Sweet sake)
- Get 30 ml (cheap) sake
After water boiled, put squash into the pan and cover with tin foil. This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash. But even among Japanese pumpkins, there are different species.
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)
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. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan.
So that is going to wrap it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I am confident that 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
