Simmererd pumpkin. The skin of Japanese pumpkin is hard but edible. Seasoned with combinations of soy sauce, sake and sugar, Simmered Pumpkin is. Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular How to Cut a Kabocha Squash (Japanese Pumpkin).

Vind stockafbeeldingen in HD voor Nimono Simmered Pumpkin en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. I prefer to use kabocha variety for this recipe but Simmered pumpkin is a perfect autumn dish. Sweet and warm, it is truly comforting. You can Cook Simmererd pumpkin using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Simmererd pumpkin

Lets Go Prepare 1/4 of pumpkin.
It's 1 2/1 of sugar.
Lets Go Prepare 1 of mirin Japanses sweet sake.
Lets Go Prepare 1/2 of soy sauce.
Lets Go Prepare 150 cc of water.

Find the perfect Simmered Japanese Pumpkin stock photos and editorial news pictures from Getty Select from premium Simmered Japanese Pumpkin of the highest quality. Pumpkin should be cooked gently because it is easy to break if overcooked. Flavorful and healthy Japanese kaiseki dish of simmered kabocha pumpkin. Reviews for: Photos of Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce.

Simmererd pumpkin step by step

Cut pumpkin into small pieces..
Add sugar and mirin on the pumpkin. Fry them in the pan. Add water in the pan and simmer them until it becomes soft..
Add soy sauce in the pan. Simmer them for about 5 minutes..

This is a simmered kabocha ratatouille - the best way to describe what I'm making today. I'm taking a couple of my favourite vegetable dishes. In Japan, simmered dishes are referred to as 'nimono'. In this post, I will share with you a wonderful dish called Kabocha no Nimono. Japanese pumpkin contains large amount of Vitamin E and β-carotene.