Simmered Japanese squash (Kabocha no Nimono)

Name: Simmered Japanese squash (Kabocha no Nimono)
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: Half cut Japanese squash (Kabocha); 200 ml water; 30 ml soy sauce; 30 ml sugar; 30 ml Mirin (Sweet sake); 30 ml (cheap) sake

Farmers cooking @cook_5727169

Mizuho-machi, Tokyo, Japan

Very very simple ingredients and method give you sweet salty simmered squash.
This Japanese squash called Tetsu-kabuto(Iron-helmet)

Farmers cooking @cook_5727169

Mizuho-machi, Tokyo, Japan

Very very simple ingredients and method give you sweet salty simmered squash.
This Japanese squash called Tetsu-kabuto(Iron-helmet)

Saved

Ingredients

15min

2 servings

Halfcut Japanese squash (Kabocha)
200 mlwater
30 mlsoy sauce
30 mlsugar
30 mlMirin (Sweet sake)
30 ml(cheap) sake

Saved

Steps

15min

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)
4

Saved

Cooksnaps

Saved

Farmers cooking @cook_5727169

on September 23, 2016 10:38

Mizuho-machi, Tokyo, Japan

Mizuho-machi, Tokyo based cooking group Tokyo Farmers Cooking. We enjoy cooking and support local farmer in Tokyo. Easy tasty recipes from the farm!Instagram https://www.instagram.com/farmers_cooking/Meetup cooking group http://www.meetup.com/Tokyo-Farmers-cooking-and-Events/