Simmered Kabocha Japanese Style / Kabocha no Nimono

on

Ingredients:

  • 200-250g Kabocha squash
Sauce (mix altogether):
  • 150g Water
  • 1tbsp Soy sauce (choose less salty option)
  • 1tbsp Mirin
  • 1tbsp Sake
  • 1tbsp Sugar
To-do:
  1. Cut kabocha to bite size, keep the skin on.
  2. Prepare the sauce.
  3. Add kabocha in the pan with skin in the bottom.
  4. Add sauce. Turn on to high heat.
  5. When it boils, do Otoshi Buta (drop a piece of aluminium foil on top of the food to cover it completely) and turn to low heat.
  6. Simmered to 10-15 minutes or adjust the time to your liking for the hardness of the kabocha.
  7. Serve in a bowl with a little bit of the sauce.
Recipe from Haruma

Comments

Post a Comment