Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Simmered Japanese squash (Kabocha no Nimono) is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook 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):
- Make ready Half cut Japanese squash (Kabocha)
- Get 200 ml water
- Prepare 30 ml soy sauce
- Make ready 30 ml sugar
- Get 30 ml Mirin (Sweet sake)
- Get 30 ml (cheap) sake
Steps 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. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
