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Simmered KABOCHA Squash (KABOCHA NO NIMONO)
Simmered KABOCHA Squash (KABOCHA NO NIMONO)

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We hope you got insight from reading it, now let’s go back to simmered kabocha squash (kabocha no nimono) recipe. You can have simmered kabocha squash (kabocha no nimono) using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Simmered KABOCHA Squash (KABOCHA NO NIMONO):
  1. Use 200 ml Water
  2. You need 10 cm KONBU
  3. Provide Handful KATSUOBUSHI Bonito Flakes
  4. Use 500 g KABOCHA Pumpkin (Clean Seeds off)
  5. Provide 5 tsp USUKUCHI Soy Sauce
  6. Prepare 2 TBSP Sugar
Instructions 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.

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