Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I have loved my whole life.
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. Kabocha's thick and dense texture is closer to sweet potatoes than squash.
To begin with this recipe, we must first prepare a few components. You can cook simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Make ready 200 ml Water
- Take 10 cm KONBU
- Take Handful KATSUOBUSHI Bonito Flakes
- Get 500 g KABOCHA Pumpkin (Clean Seeds off)
- Prepare 5 tsp USUKUCHI Soy Sauce
- Get 2 TBSP 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. 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. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan.
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.
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. 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.
So that is going to wrap it up for this special food simmered kabocha squash (kabocha no nimono) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
