Recipe of Speedy Simmered Japanese squash (Kabocha no Nimono)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, simmered japanese squash (kabocha no nimono). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something that I’ve loved my whole life.

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

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

1. Take Half cut Japanese squash (Kabocha)
2. Take 200 ml water
3. Get 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)

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