Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Simmered Kabocha Squash. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Simmered Kabocha Squash Recipe. 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.
You can cook Simmered Kabocha Squash using 6 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Simmered Kabocha Squash
- You need 1/2 of Kabocha squash.
- It’s 3 tbsp of Light brown sugar (or caster sugar).
- Take 3 tbsp of Sake.
- Make ready 1 tbsp of Mentsuyu.
- Take 1 tsp of Soy sauce.
- It’s 1 tbsp of Mirin.
This is a classic Japanese 'Mom's cooking' dish, that cooks.Kabocha squash is commonly called pumpkin in Japan and it feels like it's probably almost as Japanese cooking has various ways of preparing kabocha, with this simmered squash, kabocha no.Simmered Kabocha Squash is cooked in a savoury dashi broth.Put Water and KONBU in a Pot, and Boil it.
Simmered Kabocha Squash step by step
- Remove the seeds from the kabocha squash with a spoon..
- Chop into appropriate sizes. I usually cut into a circle the size made by my ring finger and thumb..
- Shave off the corners..
- It's time consuming, but this prevents the chunks from falling apart when simmering..
- It's a bit of a pain, but if you have the time, do it!.
- Put the kabocha squash into a pot, taking care not to let overlap the chunks..
- Add water until the kabocha squash is covered..
- Once the pot boils, add the sugar and the sake, cover with a lid and simmer for 3 minutes. Once the colour of the kabocha squash changes, add the mentsuyu and simmer for a further 5 minutes over medium low heat..
- If the heat is too strong, the water will evaporate too quickly, so be careful. If you need to add water, pour it along the sides of the pot, not directly..
- Add the mirin and the soy sauce just before you turn off the heat. Once you take the pot off the heat, put the lid back on and let it steam..
- This is the pot after I took the kabocha out. There's hardly any liquid leftover. It won't fall apart when simmering either. Kabocha squash is so delicious..
This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan Simmered Kabocha Squash Recipe with Chicken and Enoki Mushrooms.Frozen kabocha squash is very handy for making brownish-orange colored rice.Recipe: Simmered kabocha squash (Kabocha no nitsuke).
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 Nimono.But you can change to your liking.Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash.Simmered pumpkin is particularly popular in the fall as kabocha comes into season.
