Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, simmered kabocha squash (kabocha no nimono). One of my favorites food recipes. This time, I’m gonna make it a 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 enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Get 200 ml Water
- Get 10 cm KONBU
- Prepare Handful KATSUOBUSHI Bonito Flakes
- Make ready 500 g KABOCHA Pumpkin (Clean Seeds off)
- Prepare 5 tsp USUKUCHI Soy Sauce
- Prepare 2 TBSP Sugar
Instructions 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.
So that is going to wrap this up with this special food simmered kabocha squash (kabocha no nimono) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
