Simmered Japanese squash (Kabocha no Nimono). Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US. 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.
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 squash is best simmered to enhance its natural sweetness and nutty flavour.
You can cook Simmered Japanese squash (Kabocha no Nimono) using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Simmered Japanese squash (Kabocha no Nimono)
- Prepare Half of cut Japanese squash (Kabocha).
- You need 200 ml of water.
- Prepare 30 ml of soy sauce.
- You need 30 ml of sugar.
- Prepare 30 ml of Mirin (Sweet sake).
- It's 30 ml of (cheap) sake.
Japanese cook it in a very simple way with soy sauce, mirin "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. Put every ingredients other than squash into deep pan and boil.
Simmered Japanese squash (Kabocha no Nimono) step by step
- 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).
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After water boiled, put squash into the pan and cover with tin foil. Simmered kabocha is a traditional side dish served in many Japanese households today. As most simmered dishes in Japanese cuisine, a simple combination of. 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.