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How to Cook Delicious Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Posted at June 16, 2020 13:09 by admin in Healty Recipes

Simmered KABOCHA Squash (KABOCHA NO NIMONO). Given that Simmered Pumpkin (Kabocha no Nimono) is a long-standing home-cooking dish and also a vegetarian dish, I match it with other long-standing home-cooking dishes which can be vegetarian. The recipe for the Main includes tiny dried fish but to make it vegetarian, omit the fish or replace it with other vegetables. 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.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) 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 Nimono. But you can change to your liking. You can have Simmered KABOCHA Squash (KABOCHA NO NIMONO) using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Simmered KABOCHA Squash (KABOCHA NO NIMONO)

  1. Prepare 200 ml of Water.
  2. Prepare 10 cm of KONBU.
  3. It’s Handful of KATSUOBUSHI Bonito Flakes.
  4. You need 500 g of KABOCHA Pumpkin (Clean Seeds off).
  5. It’s 5 tsp of USUKUCHI Soy Sauce.
  6. You need 2 TBSP of Sugar.

Kabocha is very hard to cut when it's raw, so please be careful. Kabocha squash is best simmered to enhance its natural sweetness and nutty flavour. Japanese cook it in a very simple way with soy sauce, mirin and sugar. What is a Kabocha Squash? "Kabocha" is a variety of Japanese winter squash.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) step by step

  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..

It is also known as Japanese pumpkin in North America. It has a hard knobbly dark green skin with uneven white. Nimono basically means simmered dish (which is why I called this simmered kabocha! Bam!) , and it is a very common food genre in Japan. There are allll types of nimono, with the basic recipe being stock, and things being simmered, whether it's one thing or a combination of several.

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