Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, steamed kabocha in the microwave. It is one of my favorites. For mine, I am going to make it a bit unique. 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. They taste like their best selves, ready to be zhuzhed up with a punchy ginger-soy dressing.
Steamed Kabocha in the Microwave is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Steamed Kabocha in the Microwave is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook steamed kabocha in the microwave using 2 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Steamed Kabocha in the Microwave:
- Get Kabocha squash
- Take Water
I tend to just microwave covered and that essentially steams it. Not sure how to account for the calories then, whether with before or after steaming I too am a passionate lover of the nutritionally-mysterious kabocha, and have found lots of conflicting data online. I even went so far as to contact a. Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US.
Instructions to make Steamed Kabocha in the Microwave:
- Remove the seeds from the kabocha. Wash and cut into bite-sized pieces.
- Place in a heat-resistant dish and add 2 tablespoons of water. Lightly cover with plastic wrap or a lid and microwave for about 7 minutes.
- Remove the wrap and drain the water.
- If your microwave has a steaming function for steaming root vegetable, then use that.
In Japan, Kabocha is in season in winter, and this dish reminds Kabocha's thick and dense texture is closer to sweet potatoes than squash. Kabocha no Nimono usually has a sweeter broth than some other kinds. Mine is in the crockpot at this time but seems like its gonna be a keeper. Definitely don't peel Kabocha Squash, even when roasting, unless you are not into the colour green or fiber. Japanese kabocha is my favorite winter squash.
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