Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, simmered japanese squash (kabocha no nimono). One of my favorites food recipes. This time, I’m gonna make it a little 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. In Japan, Kabocha is in season in winter, and this dish reminds me of winter time there.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. 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):
- Get Half cut Japanese squash (Kabocha)
- Get 200 ml water
- Take 30 ml soy sauce
- Prepare 30 ml sugar
- Get 30 ml Mirin (Sweet sake)
- Prepare 30 ml (cheap) sake
Kabocha is a bright, sweet squash and this classic Japanese way of preparing it, kabocha no nimono, really brings out the best in it. Tender, flavorful and with such a great rounded flavor. There is more to cooking a squash or pumpkin than simply throwing it in boiling water. Kabocha squash is best simmered to enhance its natural sweetness and nutty flavour.
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)
Japanese cook it in a very simple way with soy sauce, mirin and sugar. Nimono basically means simmered dish (which is why I called this simmered kabocha! Bam!) , and it is a very common food genre in Japan. There are allll types of nimono, with the basic recipe being stock, and things being simmered, whether it's one thing or a combination of several. Kabocha is a versatile vegetable that can be roasted, stewed, seared, mashed, used as a main dish, or made into dessert.
So that’s going to wrap this up with this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in 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!
