Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I have loved my entire life. They are fine and they look wonderful.
Kabocha's thick and dense texture is closer to sweet potatoes than squash. Kabocha no Nimono usually has a sweeter broth than some other kinds of Kabocha is very hard to cut when it's raw, so please be careful. First stab it with knife, then cut down. Trim the sharp edges of the rind from the cut.
To get started with this particular recipe, we have to prepare a few components. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- Make ready 200 ml Water
- Make ready 10 cm KONBU
- Prepare Handful KATSUOBUSHI Bonito Flakes
- Take 500 g KABOCHA Pumpkin (Clean Seeds off)
- Make ready 5 tsp USUKUCHI Soy Sauce
- Make ready 2 TBSP 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.
Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
- 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.
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. 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.
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