Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, simmered kabocha squash (kabocha no nimono). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Given that Simmered Pumpkin (Kabocha no Nimono) is a long-standing home-cooking dish and also a vegetarian dish, I match it with other long-standing home-cooking dishes which can be vegetarian. The recipe for the Main includes tiny dried fish but to make it vegetarian, omit the fish or replace it with other vegetables. Nimono basically means simmered dish (which is why I called this simmered kabocha!
Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Prepare 200 ml Water
- Make ready 10 cm KONBU
- Take Handful KATSUOBUSHI Bonito Flakes
- Get 500 g KABOCHA Pumpkin (Clean Seeds off)
- Prepare 5 tsp USUKUCHI Soy Sauce
- Make ready 2 TBSP Sugar
It is also known as Japanese pumpkin in North America. It has a hard knobbly dark green skin with uneven white. Simmered Japanese squash (Kabocha no Nimono) Very very simple ingredients and method give you sweet salty simmered squash. 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.
Steps 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.
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 No Nimono (Squash Simmered in Sake-Soy Sauce) Recipe. Kabocha, also known as Japanese Pumpkin, is simmered until tender in a sweet-salty broth. In Japan, Kabocha is in season in winter, and this dish reminds me of winter time there. When Kabocha is cooked, the inside becomes bright orange.
So that is going to wrap this up with this exceptional food simmered kabocha squash (kabocha no nimono) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
