Steps to Make Perfect Simmered Japanese squash (Kabocha no Nimono)

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simmered japanese squash (kabocha no nimono). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):

1. Take Half cut Japanese squash (Kabocha)
2. Make ready 200 ml water
3. Make ready 30 ml soy sauce
4. Prepare 30 ml sugar
5. Make ready 30 ml Mirin (Sweet sake)
6. Take 30 ml (cheap) sake

Steps to make Simmered Japanese squash (Kabocha no Nimono):

1. Cut squash in dise
2. Put every ingredients other than squash into deep pan and boil.
3. 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 it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for reading. I’m sure that you can 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. Thank you for reading. Go on get cooking!