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Easy Way to Make Yummy Simmered KABOCHA Squash (KABOCHA NO NIMONO)

By Mom's Recipes 16 July 2020
Easy Way to Make Yummy Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Easy Way to Make Yummy Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Simmered KABOCHA Squash (KABOCHA NO NIMONO). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) Recipe. 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.

You can cook Simmered KABOCHA Squash (KABOCHA NO NIMONO) using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Simmered KABOCHA Squash (KABOCHA NO NIMONO)

  1. Take 200 ml of Water.
  2. Take 10 cm of KONBU.
  3. It’s Handful of KATSUOBUSHI Bonito Flakes.
  4. Take 500 g of KABOCHA Pumpkin (Clean Seeds off).
  5. Make ready 5 tsp of USUKUCHI Soy Sauce.
  6. It’s 2 TBSP of Sugar.

Simmered kabocha is a traditional side dish served in many Japanese households today.As most simmered dishes in Japanese cuisine, a simple combination of.Kabocha squash is commonly called pumpkin in Japan and it feels like it's probably almost as popular as it's orange equivalent in the US.Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) instructions

  1. Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes..
  2. Strain the DASHI soup stock through a Strainer..
  3. Partially peel the skin off. Cut KABOCHA into about 2 inch chunks..
  4. 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!).
  5. Check whether cooked or not piercing with a toothpick..

Trim the sharp edges of the rind from the cut.Put every ingredients other than squash into deep pan and boil.After water boiled, put squash into the pan and cover with tin foil.

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.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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