Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, simmered japanese squash (kabocha no nimono). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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 A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root. Kabocha squash is commonly called pumpkin in Japan and it feels like it's probably almost as popular as it's orange equivalent in the US. Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Simmered Japanese squash (Kabocha no Nimono) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook 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):
- Make ready Half cut Japanese squash (Kabocha)
- Take 200 ml water
- Prepare 30 ml soy sauce
- Get 30 ml sugar
- Prepare 30 ml Mirin (Sweet sake)
- Prepare 30 ml (cheap) sake
After water boiled, put squash into the pan and cover with tin foil. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash. But even among Japanese pumpkins, there are different species. Most simmered dishes use dashi stock to give umami flavour to the dish.
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)
But even among Japanese pumpkins, there are different species. Most simmered dishes use dashi stock to give umami flavour to the dish. But Kabocha no Nimono (かぼちゃの煮もの) does. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" that is prized for its sweet, mild flesh and its pleasing.
So that is going to wrap this up for this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
