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Simmered Kabocha Squash (kabocha No Nimono) Recipe

Simmered KABOCHA Squash (KABOCHA NO NIMONO) Recipe
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Category : side dish
Cooking Time : 20 minutes
Serving : 4
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Prepare the ingredients before making Simmered KABOCHA Squash (KABOCHA NO NIMONO) in your home. Then, follow these steps below to serve Simmered KABOCHA Squash (KABOCHA NO NIMONO) for your family or friends.

Ingredients: Simmered KABOCHA Squash (KABOCHA NO NIMONO)

  • 200 ml Water
  • 10 cm KONBU
  • Handful KATSUOBUSHI Bonito Flakes
  • 500 g KABOCHA Pumpkin (Clean Seeds off)
  • 25 ml USUKUCHI Soy Sauce
  • 2 TBSP Sugar

How to Make Simmered KABOCHA Squash (KABOCHA NO NIMONO)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Simmered KABOCHA Squash (KABOCHA NO NIMONO) in your home by yourself.

    Step 1
  • Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
  • Step 2
  • Strain the DASHI soup stock through a Strainer.
  • Step 3
  • Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
  • Step 4
  • Check whether cooked or not piercing with a toothpick.
  • Step 5
  • Put Dashi Soup stock, KABOCHA (Skin side down), Soy sauce and sugar in a pot. Cover with a lid. Then Bring to a boil over low-medium heat. Simmer for about 10 to 15 minutes until KABOCHA is tender. (Don't over cook!)
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