Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, simmered japanese squash (kabocha no nimono). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something which I’ve loved my whole life.
To begin with this particular 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 that.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Prepare Half cut Japanese squash (Kabocha)
- Prepare 200 ml water
- Prepare 30 ml soy sauce
- Get 30 ml sugar
- Prepare 30 ml Mirin (Sweet sake)
- Get 30 ml (cheap) sake
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)
So that is going to wrap it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
