Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which I’ve loved my entire life. They are nice and they look fantastic.

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. Kabocha's thick and dense texture is closer to sweet potatoes than squash.

To get started with this particular recipe, we have to prepare a few ingredients. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Make ready 200 ml Water
  2. Make ready 10 cm KONBU
  3. Make ready Handful KATSUOBUSHI Bonito Flakes
  4. Get 500 g KABOCHA Pumpkin (Clean Seeds off)
  5. Get 5 tsp USUKUCHI Soy Sauce
  6. Take 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. 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.

Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  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.

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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