Simmered Japanese squash (Kabocha no Nimono). Cut off sharp edges of the Kabocha pieces. Boil Dashi in a pot and put Kabocha in it. 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).
Japanese cook it in a very simple way with soy sauce, mirin "Kabocha" is a variety of Japanese winter squash.
It is also known as Japanese pumpkin in North America.
It has a hard knobbly dark green skin with.
You can cook Simmered Japanese squash (Kabocha no Nimono) using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Simmered Japanese squash (Kabocha no Nimono)
- It's of cut Japanese squash (Kabocha).
- You need of water.
- Prepare of soy sauce.
- Prepare of sugar.
- You need of Mirin (Sweet sake).
- You need of (cheap) sake.
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. Simmered kabocha is a traditional side dish served in many Japanese households today. As most simmered dishes in Japanese cuisine, a simple combination of.
Simmered Japanese squash (Kabocha no Nimono) step by step
- Cut squash in dise.
- Put every ingredients other than squash into deep pan and boil..
- 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).
- .
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. Simmered kabocha squash (known as "kabocha nimono" in Japan) is a perfect autumn side dish and super easy to make!
