KABOCHA NO NIMONO - STEWED PUMPKIN/SQUASH (JAPAN)
This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat!
Provided by Mellowpuff
Categories Vegetable
Time 20m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the pumpkin. Mix the other ingredients together.
- Place everything in a large frying pan with the skin face down. Bring to a light boil.
- Reduce heat & place a couple of wet paper towels on top of the pumpkin. (Do not skip this step!).
- Simmer for about 10-15 minutes until the pumpkin is nicely cooked, but not soft & mushy.
Nutrition Facts : Calories 83.7, Fat 0.2, SaturatedFat 0.1, Sodium 756.6, Carbohydrate 19.9, Fiber 0.9, Sugar 11.7, Protein 2.9
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mourad ghalia
[email protected]This is a delicious and easy recipe.
Jonathan Darko Mensah
[email protected]The kabocha squash and sauce are a perfect combination.
Mop Yu
[email protected]I love the simplicity of this dish.
Mian Mansha
[email protected]This is a great recipe for using up leftover kabocha squash.
Blacktop Ready
[email protected]This dish is perfect for a weeknight meal.
Temesgen Tesfaye
[email protected]I can't wait to make this again.
Nundinee Hurryman
[email protected]This is a must-try recipe for kabocha squash lovers.
Edward Gates
[email protected]I would highly recommend this recipe.
Mezewe Mezewe
[email protected]The sauce was delicious.
Candy Solovable
[email protected]The kabocha squash was perfectly cooked.
Md Jubayed
[email protected]This dish is so easy to make.
Thabang Mcini
[email protected]I will definitely be making this again.
Khudeja Begom
[email protected]This is my new favorite kabocha squash recipe.
Jack Hoult
[email protected]I made this dish for a party, and it was a huge hit. Everyone loved it.
Himu Islam Himu
[email protected]This recipe is a great way to use up leftover kabocha squash. I always have some on hand, and this is a delicious way to use it up.
Ibrahm hamza
[email protected]I wasn't sure how I would like kabocha squash, but I was pleasantly surprised. It has a mild, sweet flavor that pairs well with the savory sauce.
Ujwal Raut Kshetree
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create something really special.
Shadia Urmi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
jay harris
[email protected]I've never had kabocha squash before, but I'm so glad I tried this recipe. It's now one of my favorite vegetables.
K DEE
[email protected]This dish was absolutely delicious! The kabocha squash was perfectly tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.