Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, granny's recipe for simmered kabocha. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Simmered Kabocha Squash (Japanese Pumpkin) かぼちゃの煮物. Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients. Plus, an easy to remember recipe for classic simmered kabocha squash.
Granny's Recipe for Simmered Kabocha is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Granny's Recipe for Simmered Kabocha is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have granny's recipe for simmered kabocha using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Granny's Recipe for Simmered Kabocha:
- Take 1/4 Japanese pumpkin (Kabocha)
- Prepare 200 ml Water
- Take 1 1/2 tbsp ● Sugar
- Get 1 tbsp ● Mirin
- Take 1 tbsp ● Soy sauce
- Make ready 1 tsp ● Dashi stock granules
In Japan, Kabocha is in season in winter, and this dish reminds Kabocha's thick and dense texture is closer to sweet potatoes than squash. Kabocha no Nimono usually has a sweeter broth than some other kinds. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy weeknight dinner! Simmered Kabocha Squash Recipe with Chicken and Enoki Mushrooms.
Steps to make Granny's Recipe for Simmered Kabocha:
- Dice the kabocha into 3-4cm cubes.
- Put water and kabocha in a small pan and boil.
- When it comes to a boil, add the ● ingredients. Cover lightly with aluminum foil and simmer for 6 to 7 minutes over medium heat.
- Turn the heat off and set it aside for 4 to 5 minutes with the lid still on. The flavor will soak in and make it even more delicious.
This Japanese recipe is perfect for kabocha, butternut and acorn squashes (we used acorn below). It uses the chamfering technique to cut some skin off, which allows for more effective heat transfer while cooking, and also lets more yummy broth in! Simple recipe for simmered kabocha (Japanese pumpkin). Perfect as a side dish and in bento boxes. This is the initial stage of simmering.
So that is going to wrap this up with this special food granny's recipe for simmered kabocha recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
