Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, simmered japanese squash (kabocha no nimono). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Get Half cut Japanese squash (Kabocha)
- Make ready 200 ml water
- Prepare 30 ml soy sauce
- Make ready 30 ml sugar
- Take 30 ml Mirin (Sweet sake)
- Prepare 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 is going to wrap it up for this special food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
