Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Simmered Japanese squash (Kabocha no Nimono) is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to 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):
- Take Half cut Japanese squash (Kabocha)
- Prepare 200 ml water
- Make ready 30 ml soy sauce
- Get 30 ml sugar
- Get 30 ml Mirin (Sweet sake)
- Take 30 ml (cheap) sake
Instructions 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 it up for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
