Hokuhoku Kabocha no Nimono

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The hubby and I love this recipe at the moment. I love everything kabocha squash but hubby is more picky. I found this recipe via the Cookpad iPhone application. It was posted by Drako. The method is very difficult so pay close attention. A whole two steps ;-P

Hokuhoku Kabocha no Nimono (Simmered Kabocha Squash)

1/4 kabocha squash deseeded and cut into bite size pieces
2 1/2 tablespoons sugar (I used brown)
1 1/2 tablespoons soy sauce
1 tablespoon mirin
100mL water

Put all of the ingredients in a sauce pan and simmer on med-low until the liquid has all but evaporated and turned syrupy. Make sure you wait for the syrup as the flavor is richer. Serve hot.

I’m thinking this might taste really good mashed, sans skin.

13 thoughts on “Hokuhoku Kabocha no Nimono

    1. It’s a side dish and not as sweet as you would think. Aside from bentos it’s not served that often in restaurants. It’s home cooking.

    1. It’s a side dish and not as sweet as you would think. Aside from bentos it’s not served that often in restaurants. It’s home cooking.

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