Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, steamed kabocha squash (kabocha-ni). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Steamed Kabocha Squash (Kabocha-ni) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Steamed Kabocha Squash (Kabocha-ni) is something which I’ve loved my entire life.
Cut squash in half; scoop out and discard seeds. 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 simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes.
To begin with this recipe, we have to first prepare a few components. You can have steamed kabocha squash (kabocha-ni) using 3 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Steamed Kabocha Squash (Kabocha-ni):
- Prepare 100 g kabocha squash
- Prepare 1 Tbsp honey
- Get 2 tsp soy sauce
Kabocha squash looks like a squatty pumpkin with a deep green color and celadon stripes. I have made Giada's Beef and Butternut Stew before & I think this might be Kabocha skin gets tender when you boil, steam, or fry. I only peel if I'm going to be roasting it. Definitely don't peel Kabocha Squash, even when roasting, unless you are not into the colour.
Steps to make Steamed Kabocha Squash (Kabocha-ni):
- Chop the pumpkin into about 2 cm pieces, but smaller is better if you want to cook them faster.
- Put the chopped pumpkin into a microwave proof Tupperware container with the lid lightly on (do not seal). Heat for about 3 min on 600W (adjust time accordinly if lower or higher power).
- When the pumpkin has cooked through, quickly pour over the honey and soy sauce. Mix gently trying not to damage the shape of pumpkin.
Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along with gourds and pumpkins. Also known as the Japanese pumpkin, Kabocha squash comes in many different varieties of varying colors. Japanese Braised Kabocha Squash - this simple side dish is prepared using Japanese nimono, a healthy simmering cooking method. Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well. Many of us boil, roast, steam or grill vegetables.
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