Steps to Make Quick Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, simmered kabocha squash (kabocha no nimono). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. 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.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

1. Get 200 ml Water
2. Get 10 cm KONBU
3. Get Handful KATSUOBUSHI Bonito Flakes
4. Make ready 500 g KABOCHA Pumpkin (Clean Seeds off)
5. Take 5 tsp USUKUCHI Soy Sauce
6. Prepare 2 TBSP Sugar

Simmered kabocha is a traditional side dish served in many Japanese households today. Put Water and KONBU in a Pot, and Boil it. Simmered kabocha squash (known as "kabocha nimono" in Japan) is a perfect autumn side dish and super easy to make! I recently had dinner at a Japanese restaurant with my friend Bee and our friend Brian and his family who were in town on vacation.

Steps to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

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.

Simmered kabocha squash (known as "kabocha nimono" in Japan) is a perfect autumn side dish and super easy to make! I recently had dinner at a Japanese restaurant with my friend Bee and our friend Brian and his family who were in town on vacation. One of the dishes I picked for us to eat was. A classic Japanese kabocha squash recipe. Sliced kabocha squash cooked in soy, mirin and dashi broth.

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