Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, simmered japanese squash (kabocha no nimono). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something that I have loved my entire life.
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 first prepare a few ingredients. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Take Half cut Japanese squash (Kabocha)
- Get 200 ml water
- Get 30 ml soy sauce
- Prepare 30 ml sugar
- Prepare 30 ml Mirin (Sweet sake)
- Make ready 30 ml (cheap) sake
Great recipe for Simmered KABOCHA Squash (KABOCHA NO NIMONO). I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week.
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)
I recommend you to try with the good DASHI soup stock. 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. Nimono basically means simmered dish (which is why I called this simmered kabocha! Bam!) , and it is a very common food genre in Japan.
So that’s going to wrap it up for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at 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!
