Steps to Prepare Any-night-of-the-week Kabocha Nimono
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Kabocha Nimono. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Kabocha Nimono, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Nimono delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kabocha Nimono is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kabocha Nimono estimated approx Prep 15min Cooking 40min.
To get started with this recipe, we must first prepare a few components. You can cook Kabocha Nimono using 6 ingredients and 5 steps. Here is how you cook that.
This pumpkin side dish is another Japanese recipe, which I don’t see around much. It is an autumn/winter dish, one of the many small side dishes typical of Japanese home cooking. It also uses the typical flavour combination of dashi, soy sauce, mirin and sake which can be found throughout Japanese cooking.
Tags: Sides; Appetiser; Japanese
Ingredients and spices that need to be Make ready to make Kabocha Nimono:
- 750 g Kabocha Pumpkin (or a Sweet pumpkin or squash)
- 500 ml Dashi (Japanese stock)
- 2 tbsp Sugar
- 2 tbsp mirn
- 2 tbsp soya sauce
- 1 tbsp sake
Steps to make Kabocha Nimono
- Remove seeds and fibres of the Kabocha the cut the kabocha into wedges, about 4-5cm in size.
- Partially remove the skin of the kabocha, be careful not to remove all the skin otherwise the kabocha will fall apart when cooked.
- Place the kabocha into a pan and add the dashi. Bring the dashi to the boil over a high heat, once boiling reduce the heat to low and simmer until the kabocha is tender. (20 minute to 30 minutes)
- Once tender add the sugar, mirin and soy sauce and cook for a further 10 minutes.
- Remove the kabocha from the dashi and let it cool slightly before serving.
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So that's going to wrap it up with this special food Steps to Prepare Quick Kabocha Nimono. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!