INGREDIENTS:
• 1/2 Kabocha Squash (about 500g) • Dashi Soup (2cup) • Brown Sugar (3tb)
• Soy Sauce (4tb) • Ocean Salt (1/2tsp)
I had a craving for Japanese "Kabocha No Nimono". My mom used to make it when the weather starts to get cooler... So, I decided to try and make it myself :) They came out really good, and it was a lot easier than I thought!
The hardest part of cooking with Kabocha squash is cutting them into smaller pieces since Kabocha is very very thick and hard. So, the trick is to microwave the whole Kabocha squash after washing for 40 to 50 seconds! This makes it a lot easier to cut them into smaller pieces :)
:: Prepare the Dashi Soup ::
1. Boil 2 cups of water in a small sauce pan.
2. Turn the heat down to low and Put Katsuo (Kezuri) Bushi (5g) into the hot water.
3. Let it steep for 15min
4. Take out the Katsuo Bushi, and your Dashi is ready!
:: Kabocha Nimono ::
1. Cut Kabocha into a bite size
2. Put all the ingredients into a deep pot and cook in low heat for 1hr or more (until Kabocha is soft)
And it's ready to serve!
--
Ok! HANDS DOWN!!!
I went over to Ichiriki and tried Glenn's Kabocha no Nimono last night!!! Look how beautiful it looks with 12 corner "mentori". It tasted very smooth too. I have a lot more to learn...
COMMENTS (4)
KABO-chan!!! It is a delicious dish... quite tasty. :)
Posted by Paul | October 3, 2006 9:59 AM
Here is a secret to kabocha:
One thing that is very important for kabocha no nimono is "mentori."
That is to cut off all corners of each piece to prevent "nikuzure".
That means you must take each piece after you cut them into bite sizes and cut off all the corners - that means 12 corners for each piece. That is why kabocha no nimono takes time but the finish is worth the effort.
Try it next time.
Looking forward to seeing you and Paul Friday!!
Posted by Glenn | October 4, 2006 3:14 PM
I love Kabocha No Mimono! Boiled soft Kabocha, also is easy for baby to eat, too, so I sometimes feed Sophia (Japanese) Kabocha. She loves it, too cus it is sweet by itself. Next time, I'll try your recipe and direction.
Posted by Ikuko | October 23, 2006 9:40 AM
My recipe is very easy, so I recommend it :) I guess mine is more like "Inaka style", but it's good!
Posted by 302 | October 23, 2006 11:30 AM