Steps to Make Super Quick Homemade Simmered Japanese squash (Kabocha no Nimono)

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going 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 little bit unique. This will be really delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something that I have loved my whole life.

To begin with this particular 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 can achieve that.

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

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

Instructions 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 is going to wrap this up for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at 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!