Simmered KABOCHA Squash (KABOCHA NO NIMONO)
I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!
Simmered KABOCHA Squash (KABOCHA NO NIMONO)
I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!
Open in Cookpad AppSteps
- 1
Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
- 2
Strain the DASHI soup stock through a Strainer.
- 3
Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
- 4
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!)
- 5
Check whether cooked or not piercing with a toothpick.
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