Kabocha no Nimono (Simmered Japanese Pumpkin) <Easy Recipe>
Kabocha, also known as "Japanese pumpkin", is a common autumn vegetable which can be used in a variety of dishes and desserts. Most usually, they are simmered in a sweet and savory soup and served as a side dish, this dish is called "kabocha no nimono". Here is the authentic recipe you should try, which makes the vegetable even more delicious.
What is kabocha?
Kabocha is used in a wide variety of dishes, both sweet and savory. Pumpkin desserts such as puddings, pies, muffins, and more, become popular during the fall. They are also cooked in various ways (can be simmered, baked, fried) and served at restaurants and home. For example, kabocha tempura, where the vegetable is coated with the light butter and deep-fried, is a popular kind of tempura. But people are very familiar with "kabocha no nimono" too, which is specially made at home.
How to make "Kabocha no nimono"
-2tbsp soy sauce
-2tbsp sake (optional)
-Pinch of salt
2. Put them into a big pot (peel-side down), and add all the ingredients.
3. Boil the soup and cook kabocha over the medium-low heat for about 10-15 minutes.
4. Simmer for 5 minutes more to soften the kabocha.
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