Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simmered japanese squash (kabocha no nimono). It is 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 well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have 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)
- Take 200 ml water
- Make ready 30 ml soy sauce
- Take 30 ml sugar
- Make ready 30 ml Mirin (Sweet sake)
- Make ready 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 with this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
