Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, simmered kabocha squash (kabocha no nimono). One of my favorites. This time, I’m gonna make it a bit tasty. 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 favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Prepare 200 ml Water
- Get 10 cm KONBU
- Prepare Handful KATSUOBUSHI Bonito Flakes
- Make ready 500 g KABOCHA Pumpkin (Clean Seeds off)
- Get 5 tsp USUKUCHI Soy Sauce
- Prepare 2 TBSP Sugar
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. But Kabocha no Nimono (かぼちゃの煮もの) does.
Steps 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.
Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. 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. 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. Simmered KABOCHA Squash (KABOCHA NO NIMONO).
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