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!!

This is one of the simplest yet most flavourful and healthy Japanese dishes out there. I grew up eating this and my mom made it looks so easy every time she made it. She always used “whatever was in the fridge” but I know that traditionally, there is an actual set of ingredients for this dish. The way my mom cooks it isn’t incorrect and isn’t that different from the traditional Japanese dish. Just improvising everyday!

Watch it from a Japanese cooking show last night, so I've decided to try it today since I have mostly all the ingredients. Nimono means simmered, boiled or stewed thing.

This is a Japanese simmered food called Supani. Supani is combine with two words. One is Suppai means sour, and the other one is Nimono means simmered food. I am pretty sure you have never had this taste before! I highly recommend you guys to try nimono!!!

Made with the kabocha squash my daughter loves.Once the kabocha squash is in the pot, don't touch it.Place the kabocha squash into the pot so that they don't overlap.I didn't put it in the ingredients list, but I recommend adding a shake of ajishio (umami-mixed) salt just before you turn off the heat. Recipe by Yoshimorisanchi

My grandma's simmered dishes contain brown sugar and they are sweet. I still remember that she used to make a pot full of simmered kabocha squash and I used to eat a lot of it because I loved it so much. I learned the taste from her, and I sometimes cook it with brown sugar to make it sweet.The brown sugar adds rich flavour to the dish. It's a little bit sweet so please adjust the flavour to your liking. Using brown sugar and sugar instead of using only brown sugar makes the flavour a little bit lighter. Ground sesame seed coated kabocha squash is also delicious. Recipe by Mikki-an

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.For instructions on how to season the chicken breast in Step 2, please refer to(Everyone loves it! Chicken Soboro Don) as it is the same. The kabocha squash falls apart easily once it becomes really soft, so take care when serving m(._.)m There are a lot of steps, but let's keep at it. Recipe by hiroconene

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat. Recipe by Mamakura

I love sweet simmered squash myself... But my son doesn't like it.So I tried simmering it in soup, and it was a success.The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon! Recipe by Nanagukun

I made simmered kabocha squash with my golden ratio.This is very easy so I don't have any hints. If you want to make the kabocha squash lighter in color, reduce the soy sauce by 1 tablespoon.This golden ratio can be used for a lot of simmered dishes! Try your own variations to increase your repertoire! Recipe by Naomoka.

This is not a normal simmered dish. I wanted to create a dish that kids will enjoy using a seasonal kabocha squash and Japanese sweet potato, and I arrived at this recipe. Microwaving them makes this dish easy to make. The spicy, rich, and delicious pure mentaiko sauce brings out the natural delicious flavor in the ingredients!Soaking the Japanese sweet potato in water after cutting reduces the bitterness and prevents it from changing colour. The kabocha squash skin is hard, so please be careful when you cut it. Please check the hardness of the kabocha squash and Japanese sweet potato while microwaving, and adjust the microwaving time accordingly. Recipe by Kadoya-seiyu

I love simmered kabocha squash.I make it a lot, so I'm always thinking of tasty yet easier ways of cooking it.You can make this in about 10 minutes at700 W, but if you turn down the wattage to150 W and microwave it slowly, the sweetness of the kabocha squash is drawn out and it becomes more smooth, floury, and delicious.The best part about cooking kabocha squash in the microwave is that it doesn't fall apart as it does in a pan.If you let the kabocha squash rest for a while after cooking, it'll become even more delicious as the flavors penetrate it. Recipe by Stylish Mama