Japanese dish, Squash recipes -Niku-Kabocha Soy sauce Nimono


Thinking what to cook for dinner in Halloween season? Already tried many pumpkin dishes and getting tired of them? How about going Japanese way? Using Kabocha/Japanese squash you can make very tasteful Nimono! I have shared one popular dish called Niku-Jyaga. It’s Japanese dish made with pork and potato stewed in soy sauce based soup. This time I’m adding Kabocha. It is not just used to give you more color to your dish. Because it contents so much sweetness, it’s very suitable to make many dishes and some desserts. And unlike other squash, It has rather solid hard flesh, it doesn’t dissolve easily while cooking. It’s very suitable for Nimono dish! I used ground meat. So it cooks very quickly and absorbs so much flavor each other. Make a large pot of it and you can serve with other Halloween dishes. Give a little Japanese taste to your Halloween Party!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
150g Ground pork
180g Squash
1/4 Onion
50g Carrot
1 Potato
150ml Water
2 tbs Sake
1~1+1/2 tbs Soy sauce
1 tbs Mirin
1 tsp Sugar
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. Spoon out the seeds.
POINT-ENG

I used Kabocha. It has a hard skin and dark yellow flesh. It contents less water. It’s suitable for Nimono. If you don’t have this particular type of squash, you can use other kinds of squash.

 

 

2-
2. Because it may be very hard to shave the skin, you can first cut into the size so you can easily proceed the cooking process.

2-
3. Stand the kabocha on its side on the cutting board and roughly shave the skin.
POINT-ENG

The skin contents nutrition. You don’t have to remove all of it. Just trim off the thick part of skin.
If you are using regular squash such as butter nut, you may keep the skin so that it won’t dissolve easily while stewing.

 

 

2-
4. And then cut into smaller piece about 3~3.5cm

2-
5. Cut potato into small pieces as well.

POINT-ENGQ. Don’t you have to do the “men tori” round off the corner?

POINT-ENGA. No. This dish doesn’t require much of stewing time. So you have much less chance to let the vegetable dissolve while cooking.

2-
6. Soak into water to remove the starch.

2-
7. Cut carrot into dice.
POINT-ENG

To let all the ingredients cook through at the same time, carrot should be cut into very small piece.

 

 

2-
8. Slice onion.

2-
9. This time I used ground pork. It cooks much faster than chunk of meat!
POINT-ENG

You can use beef or chicken instead..

 

 

2-
10. Heat a pot on medium low heat and add some oil.
Add the onion, stir fry until translucent.

2-
11. Add carrot, stir fry until the surface gets slightly soften.

2-
12. Add ground meat. If you don’t want to let the meat stick to the bottom of the pot.
Here’s a little tip you can try!

2-
13. Spread meat right over the vegetables and let it sit for a minute or until lower part of meat changes color.
POINT-ENG

If the raw meat touches to the stainless pot, it sticks very easily. Heat ground meat through succulent vegetable underneath so it won’t make direct contact to the bottom of the pot!

 

 

2-
14. After cooking the meat through the vegetables, you can now mix all the ingredients. You may notice there’s no much meat sticking to the bottom!

2-
15. Then add starchy vegetable such as potato…

2-
16. And squash.

2-
17. Mix them well..

2-
18. Add water.
POINT-ENG

You can use dashi/Japanese fish broth instead…

 

 

2-
19. Add sake.

2-
20. Add sugar, Mirin and soy sauce.
POINT-ENG

Mirin and sugar have different detention of sweetness. You can use the combination of them. If you don’t have Mirin handy, you can increase the sugar. The seasoning ratio can be adjusted to your preference.

 

 

1-
21. After letting it boil, turn to low heat. Cover the pot and simmer for 10~15 mintues.

2-
22. To find out if it’s ready, you can check on the carrot with a chop stick. See if it’s already soft.

2-
23. How much soup to keep is up to you. If you want to have lots of it you can stop heating. If you like more concentrated soup, cook more on medium heat and reduce the soup.

2-
24. Lastly, add some blanched green vegetables.
POINT-ENG

This type of Nimono tastes much better once it’s cooled off. All the flavor seals inside. If time allows, you could cook a day before and serve very next day!

 

 

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