Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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 Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. Kabocha's thick and dense texture is closer to sweet potatoes than squash.
Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. 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):
- Prepare 200 ml Water
- Make ready 10 cm KONBU
- Prepare Handful KATSUOBUSHI Bonito Flakes
- Prepare 500 g KABOCHA Pumpkin (Clean Seeds off)
- Make ready 5 tsp USUKUCHI Soy Sauce
- Take 2 TBSP Sugar
Simmered kabocha is a traditional side dish served in many Japanese households today. Put Water and KONBU in a Pot, and Boil it. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy weeknight Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash.
Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
- Strain the DASHI soup stock through a Strainer.
- Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
- 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!)
- Check whether cooked or not piercing with a toothpick.
Simmered pumpkin is particularly popular in the fall as kabocha comes Wash the kabocha well, then cut in half and scoop out the seeds. Using a vegetable peeler, peel off some of the outer skin to make attractive. 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.
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