Recipe of Ultimate Simmered Japanese squash (Kabocha no Nimono)

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):

1. Take Half cut Japanese squash (Kabocha)
2. Take 200 ml water
3. Prepare 30 ml soy sauce
4. Get 30 ml sugar
5. Get 30 ml Mirin (Sweet sake)
6. Prepare 30 ml (cheap) sake

Steps to make Simmered Japanese squash (Kabocha no Nimono):

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)

So that’s going to wrap it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!