Recipe: Oishi Simmered Japanese squash (Kabocha no Nimono) For Vegan's Friend

Simmered Japanese squash (Kabocha no Nimono). 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 A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物). It can be fish or meat or different types of root. Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US.

Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular. Japanese cooking might be most known for things like raw fish like sushi and fried dishes like tempura and katsu, but. Put every ingredients other than squash into deep pan and boil. You can Cook Simmered Japanese squash (Kabocha no Nimono) using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Simmered Japanese squash (Kabocha no Nimono)

1. Lets Go Prepare Half of cut Japanese squash (Kabocha).
2. What You needis 200 ml of water.
3. It's 30 ml of soy sauce.
4. Lets Go Prepare 30 ml of sugar.
5. Lets Go Prepare 30 ml of Mirin (Sweet sake).
6. It's 30 ml of (cheap) sake.

After water boiled, put squash into the pan and cover with tin foil. This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish. 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.

Simmered Japanese squash (Kabocha no Nimono) step by step

1. Cut squash in dise.
2. Put every ingredients other than squash into deep pan and boil..
3. After water boiled, put squash into the pan and cover with tin foil.Cook until squash gets soft (about 15-20 min. depending on how hard it is and how you like it).
4. .

This is a classic Japanese home-style dish, and we love the full flavor of nutty kabocha with light seasoning of soy sauce, etc. This dish is almost ridiculously easy to make. Once you arrange the cut kabocha pieces with seasonings in a donabe. Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season.