Step-by-Step Guide to Prepare Award-winning Simmered KABOCHA Squash (KABOCHA NO NIMONO)

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We hope you got insight from reading it, now let's go back to simmered kabocha squash (kabocha no nimono) recipe. To make simmered kabocha squash (kabocha no nimono) you only need 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Simmered KABOCHA Squash (KABOCHA NO NIMONO):

1. You need of Water.
2. Prepare of KONBU.
3. Provide of KATSUOBUSHI Bonito Flakes.
4. Provide of KABOCHA Pumpkin (Clean Seeds off).
5. You need of USUKUCHI Soy Sauce.
6. You need of Sugar.

Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

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..

Kabocha, also known as Japanese Pumpkin, is simmered until tender in a sweet-salty broth. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" that is prized for its sweet, mild flesh and its. 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.

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