Kabocha no Nimono Recipe Video

In this episode, I will teach you a simple tip to make your Japanese cooking even better. I will also show you the power of the otoshibuta (drop lid). The dish for today's show is called Kabocha no Nimono. It is a simmered Japanese pumpkin and is the perfect recipe for showing you this great knowledge.

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Servings4Cuisine
CourseTaste
MethodMain Ingredient
Interest GroupHealthy,

Ingredients

 Kabocha1 Medium
 Dashi2 Cup (32 tbs)
 Mirin4 Tablespoon
 Sugar/Agave nectar3 Teaspoon
 Salt1⁄2 Teaspoon
 Soy sauce2 Tablespoon

Nutrition Facts

Serving size

Calories 304 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 0.02 g0.11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6532.6 mg272.2%

Total Carbohydrates 45 g15%

Dietary Fiber 1.3 g5.1%

Sugars 9.7 g

Protein 15 g29.1%

Vitamin A 22.1% Vitamin C 16.6%

Calcium 2.4% Iron 3.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Using a heavy knife and cut the kabocha in half, then into wedges and finally into slightly bigger than bite-size pieces.

MAKING
2. In a large and deep skillet lay the pieces of the kabocha in a single layer with the skin side down. Add the dashi and set the heat to high. When the liquid starts to boil, add mirin and sugar, followed by a little bit of salt and lastly the soy sauce. Once the liquid is boiling, reduce the heat to a medium, cover (using a drop-lid, if you have one) and let it simmer to 25 to 30 minutes. Once done, turn off the heat.

SERVING
3. Serve warm.

Editors Review

Squash lovers! Did you try this Japanese Kabocha no Nimono? You just can't miss this simmered squash in Asian sauce recipe. It's a great way to use squash. Take a look at this classic recipe and some important Japanese cooking tips in this video. Happy Cooking!
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