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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which I’ve loved my entire 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.

To begin with this recipe, we must 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 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. Get 500 g KABOCHA Pumpkin (Clean Seeds off)
  5. Take 5 tsp USUKUCHI Soy Sauce
  6. Take 2 TBSP Sugar

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. 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.

Steps 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.

This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy weeknight Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" that is prized for its sweet, mild flesh and its pleasing. 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.

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