Japanese dish-Super Easy! Kabocha Nimono

 Many people think Nimono requires lots of experience to master. Especially, when it comes to kabocha, you may have to be extra careful and pay lots of attention not to let it dissolve. This time I would like to share very easy simple way to make wonderful Kabocha Nimono! It has so much flavor inside, it can be not just served on the plate, it’s also suitable to pack in your bento!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
300g Kabocha/Japanese Squash
1 tbs Sugar
100ml Dashi
or 1/4tsp Dashi powder+100ml water
1 tbs Sake
2 tsp Soy sauce
(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!


[ Directions ]

1. This time I used Kabocha. It’s not as succulent as regular squash, it contents much concentrated sweetness and rich in flavor!
 First off, spoon out the seeds.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
The skin is super hard. Be extra careful while cutting!
You can use other kinds of squash such as butternut or buttercup squash.

2. Cut into a little bigger than one bite size.

3. If you happen to have this kind of kitchen chisel, you can easily carve leaf-like pattern!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Of course you CAN use a paring knife to do so…

4. You don’t need to carve all of them, make at least one piece for each serving ; )

5. Place kabocha skin side facing down.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Highlight-1:Placing Kabocha this way, the hardest part can be cooked effectively.

6. Pour in dashi.

7. Liquid can be as low as about 1.5cm depth or Just enough to immerse the skin.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Highlight-2: If the flesh parts make contact to liquid, it will dissolve easily during cooking process.

8. Sprinkle sugar evenly.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Highlight-3: Sugar has not just sweetness, it also maintains material’s moisture!

9. Bring it to a boil and then lower the heat to simmer.

10. Cover the pot, keep simmering for 5~6minutes with the skin side facing down all along.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Highlight-4: Maintain simmering condition with cover can create lots of steam. This steam can cook though the flesh part without dissolving.
Add some more dashi or water while simmering if needed.

11. After 5 to 6minutes, shot off the stove. Check if it’s cooked by skewering with a toothpick.

12. If it’s cooked, you can add Sake and soy sauce.

13. Tilt the pot to allow all seasoning spread evenly.

14. Cook over medium heat for about 30 seconds, allow the alcohol to evaporate.

15. Shut off the stove and let it cool off for 15~20 minutes.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Highlight-5: Kabocha will start absorbing the soup while cooling down. This can seal in lots of flavor inside!

16. You can pack into a container and store in the fridge for 3~4days.

Since this type of food can be served at either warm or room temperature, it’s also suitable for bento garnish! (˃̵ᴗ˂̵)و



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