Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. 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):
- Get Half cut Japanese squash (Kabocha)
- Prepare 200 ml water
- Prepare 30 ml soy sauce
- Take 30 ml sugar
- Make ready 30 ml Mirin (Sweet sake)
- Make ready 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 with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
