How to Make Super Quick Homemade Simmered Japanese squash (Kabocha no Nimono)

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

Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):

1. Get Half cut Japanese squash (Kabocha)
2. Make ready 200 ml water
3. Take 30 ml soy sauce
4. Take 30 ml sugar
5. Prepare 30 ml Mirin (Sweet sake)
6. Prepare 30 ml (cheap) sake

Instructions to make Simmered Japanese squash (Kabocha no Nimono):

1. Cut squash in dise
2. Put every ingredients other than squash into deep pan and boil.
3. After water boiled, put squash into the pan and cover with tin foil.Cook until squash gets soft (about 15-20 min. depending on how hard it is and how you like it)

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