Simple Way to Prepare Ultimate Simmered Japanese squash (Kabocha no Nimono)

By Easy Recipes 30 March 2020
Simple Way to Prepare Ultimate Simmered Japanese squash (Kabocha no Nimono)
Simple Way to Prepare Ultimate Simmered Japanese squash (Kabocha no Nimono)

Simmered Japanese squash (Kabocha no Nimono) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Simmered Japanese squash (Kabocha no Nimono)" recipe we have found so far. This will be smell and look delicious.

Ingredients of Simmered Japanese squash (Kabocha no Nimono)

  1. Prepare Half of cut Japanese squash (Kabocha).
  2. It’s 200 ml of water.
  3. Prepare 30 ml of soy sauce.
  4. You need 30 ml of sugar.
  5. Prepare 30 ml of Mirin (Sweet sake).
  6. Take 30 ml of (cheap) sake.

After water boiled, put squash into the pan and cover with tin foil.This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish.This is a classic Japanese home-style dish, and we love the full flavor of nutty kabocha with light seasoning of soy sauce, etc.This dish is almost ridiculously easy to make.

Simmered Japanese squash (Kabocha no Nimono) instructions

  1. Cut squash in dise.
  2. Put every ingredients other than squash into deep pan and boil..
  3. 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).
  4. .

Kabocha's thick and dense texture is closer to sweet potatoes than squash.Kabocha no Nimono usually has a sweeter broth than some other kinds of Nimono.Put every ingredients other than squash into deep pan and boil.

Once you arrange the cut kabocha pieces with seasonings in a donabe.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.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.

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