Nimono is a simmered dish in Japanese cooking which is cooked with a small amount of liquid combined with dashi soup, soy souse, sake, mirin etc. Usually we cook until the liquid is absorbed well into the ingredients. It is much easier than making sushi!
You can eat green skin which contains carotene and fiber!
Kabocha Nimono Recipe
- 1.5lb Kabocha
- 1 1/4 cup Dashi soup
- 2tbsp Low sodium soy sauce
- 2tbsp Sake
- 2tbsp Mirin
- 1bsp Sugar
1. Wash Kabocha well and remove seeds. Cut Kabocha into 3'' square pieces.
★If you cut Kabocha into too small, they will lose shape in the pot.
2. Combine dashi, soy sauce, sake and mirin in a cooking pot and bring it to boil. Put Kabocha tightly in the pot. Green skin side down.
★Use a pot just big enough to put Kabocha to avoid losing shape. Green skin helps to hold the shape and can be eaten!
3. Cook Kabocha covered (sligtly make a gap between lid and pot) until tender at medium low, about 20-30 minutes, depending on how hard your Kabocha is.
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