Step-by-Step Guide to Make Mario Batali Simmered Japanese squash (Kabocha no Nimono)

Simmered Japanese squash (Kabocha no Nimono).

Step-by-Step Guide to Make Mario Batali Simmered Japanese squash (Kabocha no Nimono)

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, simmered japanese squash (kabocha no nimono). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my entire life.

To get started with this recipe, we must first 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 it.

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

  1. {Get of cut Japanese squash (Kabocha).
  2. {Get of water.
  3. {Make ready of soy sauce.
  4. {Make ready of sugar.
  5. {Get of Mirin (Sweet sake).
  6. {Get of (cheap) sake.

Steps 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).
  4. .

So that is going to wrap it up with this special food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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