Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Get Half cut Japanese squash (Kabocha)
- Prepare 200 ml water
- Prepare 30 ml soy sauce
- Make ready 30 ml sugar
- Make ready 30 ml Mirin (Sweet sake)
- Prepare 30 ml (cheap) sake
Instructions 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)
So that is going to wrap this up for this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
