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Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Simmered KABOCHA Squash (KABOCHA NO NIMONO)

Before you jump to Simmered KABOCHA Squash (KABOCHA NO NIMONO) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen area is a good starting point saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Green living is not that tough. It’s related to being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to simmered kabocha squash (kabocha no nimono) recipe. To make simmered kabocha squash (kabocha no nimono) you only need 6 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Take 200 ml Water
  2. Take 10 cm KONBU
  3. Prepare Handful KATSUOBUSHI Bonito Flakes
  4. Get 500 g KABOCHA Pumpkin (Clean Seeds off)
  5. Use 5 tsp USUKUCHI Soy Sauce
  6. Provide 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.

But even among Japanese pumpkins, there are different species. Most simmered dishes use dashi stock to give umami flavour to the dish. But Kabocha no Nimono (かぼちゃの煮もの) does. In Japan, simmered kabocha squash is usually served with rice and other small sides such as seaweed salad, pickled daikon, beef yakitori or a quick dashi omelet. Did you like this Kabocha Squash Simmered in Dashi Recipe?

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