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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special 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 will be really delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which 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. Kabocha no Nimono usually has a sweeter broth than some other kinds of Kabocha is very hard to cut when it's raw, so please be careful.

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

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

Put every ingredients other than squash into deep pan and boil. After water boiled, put squash into the pan and cover with tin foil. Simmered KABOCHA Squash (KABOCHA NO NIMONO). Put DASHI stock, KABOCHA (Skin side down), soy sauce and sugar in a pot.

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.

Simmered KABOCHA Squash (KABOCHA NO NIMONO). Put DASHI stock, KABOCHA (Skin side down), soy sauce and sugar in a pot. Then Bring to a boil over low-medium heat. 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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