Kabocha no Nimono Simmered Kabocha squash/Japanese pumpkin squash

The Home Cooking version

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Simmering dishes is called “Nimono” in Japanese. “Kabocha no nimono “is the one of the most classic and popular simmered dishes in Japan.

preparation
10 min
cooking time:
20 min
Servings:
4
kcal:
****kcal

 

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

½ small kabocha squash/pumpkin (500g)
1 cup kelp stock
Seasonings
1.5 TBS sugar
1 TBS sake
1 TBS mirin
1 TBS light colour soy sauce

Method:

011. Remove the seeds and pith from the kabocha. Cut the kabocha into wages first and cut into 4 cm pieces.
Then do Mentori*:Round off every corner of cut kabocha pumpkins
*This is to keep the shape while being simmered.

lace the kabocha pieces, skin side down, in a pot that fit in a single layer. Add kelp stock, sake and sugar. Cook on medium high heat and bring it to a boil. Add soy sauce, and swirl the pot again to mix the seasonings. Cook with medium to low heat to maintain simmering. Cover with an otoshibuta* (drop lid ) and cook for about 15minutes or until the kabocha has a tiny thin crack near the skin. If you feel that liquid is evaporating too fast, you can cover the regular lid.
* It can be made with alfoil or baking paper. Cut in squire and fold in half and fold in half two more times.Cut the edge to make round shape. Make small cut in the middle of alfoil/baking paper.

Remove the pot from heat and let sit cover until cool.

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