Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simmered kabocha squash (kabocha no nimono). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Simmered KABOCHA Squash (KABOCHA NO NIMONO) is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Simmered KABOCHA Squash (KABOCHA NO NIMONO) is something that I have loved my whole life.

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

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