Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something which I’ve loved my whole life.
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 of your teishoku (lunch meal set), or at the breakfast buffet in your ryokan (Japanese inn). Simmered Japanese squash (Kabocha no Nimono) Farmers cooking Mizuho-machi, Tokyo, Japan.
To get started with this recipe, we must first prepare a few components. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Prepare Half cut Japanese squash (Kabocha)
- Take 200 ml water
- Make ready 30 ml soy sauce
- Make ready 30 ml sugar
- Make ready 30 ml Mirin (Sweet sake)
- Make ready 30 ml (cheap) sake
It has a hard knobbly dark green skin with uneven white stripes outside and bright yellow-orange colour flesh inside. Simmered Kabocha Squash (Kabocha no Nimono) Kabocha squash is simmered in a delicious Japanese flavored stock until soft. A easy and healthy side dish that is savory with the perfect amount of sweet. In Japan, Kabocha is in season in winter, and this dish reminds me of winter time there.
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)
When Kabocha is cooked, the inside becomes bright orange. 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. But you can change to your liking. Steps to make Simmered Japanese squash (Kabocha no Nimono): Cut squash in dise; Put every ingredients other than squash into deep pan and boil.
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