[Mommy Vegan]MommyVegan Prepare Oishi Simmered KABOCHA Squash (KABOCHA NO NIMONO) For Vegan's Friend

Simmered KABOCHA 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 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.

Trim the sharp edges of the rind from the cut. Kabocha squash is commonly called pumpkin in Japan and it feels like it's probably almost as popular as it's orange equivalent in the US. Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no nimono being one of the most popular. You can Cook Simmered KABOCHA Squash (KABOCHA NO NIMONO) using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Simmered KABOCHA Squash (KABOCHA NO NIMONO)

1. What You needis 200 ml of Water.
2. Lets Go Prepare 10 cm of KONBU.
3. It's Handful of KATSUOBUSHI Bonito Flakes.
4. What You needis 500 g of KABOCHA Pumpkin (Clean Seeds off).
5. Lets Go Prepare 5 tsp of USUKUCHI Soy Sauce.
6. Lets Go Prepare 2 TBSP of 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. Cookbook author and food stylist Debra Samuels lived for over a decade in Japan where she absorbed the culture and fabulous cuisine of the country. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) instructions

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..

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. 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.