Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simmered kabocha squash (kabocha no nimono). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something which I have loved my whole life. They are nice and they look wonderful.

Learn about the kabocha squash, and how to pick a good one. Easy recipe with tips on how to cook it the Japanese way with mirin and soy sauce. There is more to cooking a squash or pumpkin than simply throwing it in boiling water.

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

The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Prepare 200 ml Water
  2. Get 10 cm KONBU
  3. Prepare Handful KATSUOBUSHI Bonito Flakes
  4. Prepare 500 g KABOCHA Pumpkin (Clean Seeds off)
  5. Get 5 tsp USUKUCHI Soy Sauce
  6. Make ready 2 TBSP Sugar

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. Put Water and KONBU in a Pot, and Boil it. 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.

Instructions 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.

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. This video will show you how to make Kabocha no Nimono (simmered pumpkin), healthy but tasty side dish.

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