Reference to Homemade Appetizing Simmered KABOCHA Squash (KABOCHA NO NIMONO)
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To cook an extraordinary Simmered KABOCHA Squash (KABOCHA NO NIMONO), below are the ingridients needed:
- Prepare 200 ml of Water.
- Provide 10 cm of KONBU.
- Get Handful of KATSUOBUSHI Bonito Flakes.
- Take 500 g of KABOCHA Pumpkin (Clean Seeds off).
- Provide 5 tsp of USUKUCHI Soy Sauce.
- Get 2 TBSP of Sugar.
After readying the components, next you are ready to make your appetizing Simmered KABOCHA Squash (KABOCHA NO NIMONO) by following the procedures below:
- 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..
But even among Japanese pumpkins, there are different species. Most simmered dishes use dashi stock to give umami flavour to the dish. But Kabocha no Nimono (かぼちゃの煮もの) does. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox.
Recipe : Simmered KABOCHA Squash (KABOCHA NO NIMONO)
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step by step to make Simmered KABOCHA Squash (KABOCHA NO NIMONO)
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