I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!
Simmered KABOCHA Squash (KABOCHA NO NIMONO)
- Yield: 4 servings
- Cooking Time: 20 min
Ingredients
- 200ml water
- 10cm KONBU
- Handful KATSUOBUSHI Bonito Flakes
- 500g Japanese Squash KABOCHA (Cleen seeds off)
- 25ml USUKUCHI Soy Sauce
- 2 tbsp Sugar
Preparation
- Put Water and KONBU in a pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
- Strain the DASHI stock through a strainer.
- Partially Peel the Skin off. Cut KABOCHA into 2 inch Chunks.
- Put DASHI stock, KABOCHA (Skin side down), soy sauce and sugar in a pot. Cover with a lid. Then Bring to a boil over low-medium heat. Simmer for about 10 to 15 minutes until KABOCHA is tender. (Don't over cook.)
- Check whether cooked or not piercing with a toothpick. Ready to eat!
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