Recipe of Speedy Simmered Japanese squash (Kabocha no Nimono)_5fafeb759a0e3.jpeg

Recipe of Speedy Simmered Japanese squash (Kabocha no Nimono)

Simmered Japanese squash (Kabocha no Nimono)
Simmered Japanese squash (Kabocha no Nimono)

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, simmered japanese 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 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. Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US.

Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook 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):
  1. Make ready Half cut Japanese squash (Kabocha)
  2. Get 200 ml water
  3. Take 30 ml soy sauce
  4. Make ready 30 ml sugar
  5. Take 30 ml Mirin (Sweet sake)
  6. Get 30 ml (cheap) sake

After water boiled, put squash into the pan and cover with tin foil. 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.

Steps to make Simmered Japanese squash (Kabocha no Nimono):
  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)

But Kabocha no Nimono (かぼちゃの煮もの) does. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season. 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.

So that’s going to wrap it up with this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

Source : https://www.cookpad.com

 

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