Simmered Kabocha Squash(Kabocha no Nimono)
Cut the squash into chunks. Boil until the squash is soft.To bowl the squash and bet the broth. It is the way of making of Simmered Kabocha Squash. Simmered kabocha squash (kabocha nimono) is a popular side dish in Japan.
| INGREDIENTS （For two serving） | |
| Kabocha squash | 400 g (14 oz) |
| Ａ | |
| ├water | 250 cc (8.5 fl oz) |
| ├sugar | 1 tablespoon |
| ├light-colored(usukuchi) soy sauce | 1 teaspoon |
| └salt | 1/4 teaspoons |
Recipe
Remove the seeds with the spoon.
Cut the squash into chunks. Take off little bits of skin from a central part.
Boil poured A to pot.After boiling, you want to low heat. Add the skin in the lower.
With a lid, and simmer 15 minutes place until the squash is soft.
Take the lid.Simmer while applying the broth to squash. To stop the fire if you boiled until about bamboo skewer enters the easy.
To bowl the squash. Boil the broth a little and Bet the broth to the squash. Completion of delicious squash simmered!!
| prepTime | |
| cookTime | |
| totalTime | |
| calories | For one serving: 210 kcal |
| The main cookware | Pan |
| author | Yukihiro Morita |
Details of a calorie of Simmered Kabocha Squash(Kabocha no Nimono)（For one serving）
| Food name | Gram(g) | kcal |
|---|---|---|
| Kabocha squash | 200 | 182 |
| sugar | 7 | 27 |
| light-colored(usukuchi) soy sauce | 2 | 1 |
| salt | 0.5 | 0 |
| Total | 209.5 | 210 |
