Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, simmered japanese squash (kabocha no nimono). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Simmered Japanese squash (Kabocha no Nimono) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. 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. Get Half cut Japanese squash (Kabocha)
2. Make ready 200 ml water
3. Make ready 30 ml soy sauce
4. Prepare 30 ml sugar
5. Take 30 ml Mirin (Sweet sake)
6. Make ready 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 for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!