Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which I have loved my entire life. They are nice and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Get Water
  2. Take KONBU
  3. Prepare KATSUOBUSHI Bonito Flakes
  4. Prepare KABOCHA Pumpkin (Clean Seeds off)
  5. Make ready USUKUCHI Soy Sauce
  6. Make ready Sugar

Tender, flavorful and with such a great rounded flavor. 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.

Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
  2. Strain the DASHI soup stock through a Strainer.
  3. Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
  4. 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!)
  5. Check whether cooked or not piercing with a toothpick.

Kabocha squash is best simmered to enhance its natural sweetness and nutty flavour. Japanese cook it in a very simple way with soy sauce, mirin and sugar. What is a Kabocha Squash? "Kabocha" is a variety of Japanese winter squash. It is also known as Japanese pumpkin in North America. It has a hard knobbly dark green skin with uneven white.

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