Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Simmered Japanese squash (Kabocha no Nimono). one of my favorites food. For mine, I will make it a little bit unique. This is gonna smell and look deliciou

Kabocha squash is commonly called pumpkin in Japan and it feels like its probably almost as popular as its orange equivalent in the U Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular. 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).

Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the U Kabochas 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.

The Ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):

1. It’s Half of cut Japanese squash (Kabocha)
2. It’s 200 ml of water
3. It’s 30 ml of soy sauce
4. Prepare 30 ml of sugar
5. It’s 30 ml of Mirin (Sweet sake)
6. It’s 30 ml of (cheap) sake

After water boiled, put squash into the pan and cover with tin foil. This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish. Flavorful and healthy Japanese kaiseki dish of simmered kabocha pumpkin. Betcha you wont be able to stop eating it.

Step 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 depending on how hard it is and how you like it)

Kendra, Kabocha is a type of Japanese squash. ou can easily substitute buttercup, hubbard, sume types of kuri, or butternut squash in this recipe. 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 specie 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) doe

So that’s going to wrap it up with this exceptional food Simmered Japanese squash (Kabocha no Nimono). Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!