Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, simmered japanese squash (kabocha no nimono). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have 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):
- Prepare Half cut Japanese squash (Kabocha)
- Take 200 ml water
- Make ready 30 ml soy sauce
- Take 30 ml sugar
- Prepare 30 ml Mirin (Sweet sake)
- Get 30 ml (cheap) sake
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)
So that’s going to wrap this up with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
