Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, simmered kabocha squash (kabocha no nimono). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

1. Take 200 ml Water
2. Get 10 cm KONBU
3. Take Handful KATSUOBUSHI Bonito Flakes
4. Make ready 500 g KABOCHA Pumpkin (Clean Seeds off)
5. Get 5 tsp USUKUCHI Soy Sauce
6. Prepare 2 TBSP Sugar

Instructions to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

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.

So that’s going to wrap this up for this exceptional food simmered kabocha squash (kabocha no nimono) recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!