Steps to Make Favorite Simmered KABOCHA Squash (KABOCHA NO NIMONO)

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The ingredients needed to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

1. Prepare 200 ml Water
2. Prepare 10 cm KONBU
3. Make ready Handful KATSUOBUSHI Bonito Flakes
4. Prepare 500 g KABOCHA Pumpkin (Clean Seeds off)
5. Make ready 5 tsp USUKUCHI Soy Sauce
6. Make ready 2 TBSP Sugar

Put every ingredients other than squash into deep pan and boil. After water boiled, put squash into the pan and cover with tin foil. Simmered KABOCHA Squash (KABOCHA NO NIMONO). Put DASHI stock, KABOCHA (Skin side down), soy sauce and sugar in a pot.

Steps to make Simmered KABOCHA Squash (KABOCHA NO NIMONO):

1. Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes.
2. Strain the DASHI soup stock through a Strainer.
3. Partially peel the skin off. Cut KABOCHA into about 2 inch chunks.
4. Put Dashi Soup 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!)
5. Check whether cooked or not piercing with a toothpick.

Simmered KABOCHA Squash (KABOCHA NO NIMONO). Put DASHI stock, KABOCHA (Skin side down), soy sauce and sugar in a pot. Then Bring to a boil over low-medium heat. Kabocha (かぼちゃor 南瓜) is a variety of pumpkin and is often called Japanese pumpkin or Kabocha squash. But even among Japanese pumpkins, there are different species.

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