Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, simmered japanese squash (kabocha no nimono). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Simmered Japanese squash (Kabocha no Nimono) is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Simmered Japanese squash (Kabocha no Nimono) is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook simmered japanese squash (kabocha no nimono) using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Japanese squash (Kabocha no Nimono):

1. Take Half cut Japanese squash (Kabocha)
2. Make ready 200 ml water
3. Get 30 ml soy sauce
4. Get 30 ml sugar
5. Prepare 30 ml Mirin (Sweet sake)
6. Prepare 30 ml (cheap) sake

Instructions to make Simmered Japanese squash (Kabocha no Nimono):

1. Cut squash in dise
2. Put every ingredients other than squash into deep pan and boil.
3. After water boiled, put squash into the pan and cover with tin foil.Cook until squash gets soft (about 15-20 min. depending on how hard it is and how you like it)

So that’s going to wrap it up for this exceptional food simmered japanese squash (kabocha no nimono) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!