Quick and Easy Recipe: Yummy Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Simmered KABOCHA Squash (KABOCHA NO NIMONO). Kabocha squash is best simmered to enhance its natural sweetness and nutty flavour. "Kabocha" is a variety of Japanese winter squash. It is also known as Japanese pumpkin in North America. It has a hard knobbly dark green skin with uneven white stripes outside and bright yellow-orange colour.

Boil Dashi in a pot and put Kabocha in it. Simmered kabocha is a traditional side dish served in many Japanese households today. As most simmered dishes in Japanese cuisine, a simple combination of. You can have Simmered KABOCHA Squash (KABOCHA NO NIMONO) using 6 simple ingredients and 5 simple steps. This is guide how achieve delicious meal.

Ingredients of Simmered KABOCHA Squash (KABOCHA NO NIMONO)

  1. It’s 200 ml of Water.
  2. Prepare 10 cm of KONBU.
  3. It’s Handful of KATSUOBUSHI Bonito Flakes.
  4. You need 500 g of KABOCHA Pumpkin (Clean Seeds off).
  5. It’s 5 tsp of USUKUCHI Soy Sauce.
  6. Prepare 2 TBSP of Sugar.

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. 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.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) step by step

  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..

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. 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.