Recipe of Quick Simmered Japanese squash (Kabocha no Nimono)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, simmered japanese squash (kabocha no nimono). One of my favorites. 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 favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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):

1. Get Half cut Japanese squash (Kabocha)
2. Get 200 ml water
3. Take 30 ml soy sauce
4. Take 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 is going to wrap it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!