Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, simmered japanese squash (kabocha no nimono). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Make ready Half cut Japanese squash (Kabocha)
- Make ready 200 ml water
- Get 30 ml soy sauce
- Prepare 30 ml sugar
- Take 30 ml Mirin (Sweet sake)
- Take 30 ml (cheap) sake
Steps to make Simmered Japanese squash (Kabocha no Nimono):
- Cut squash in dise
- Put every ingredients other than squash into deep pan and boil.
- 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 this up for this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
