Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how 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 tasty. This will be really delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):
- Prepare Half cut Japanese squash (Kabocha)
- Get 200 ml water
- Get 30 ml soy sauce
- Get 30 ml sugar
- Take 30 ml Mirin (Sweet sake)
- Get 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 this up for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
