Kabocha No Nimono Recipe
How To Make Kabocha No Nimono Recipe
Pumpkin 400 g cut into 4 parts, and cored and lining it.
Cut the pumpkin into pieces measuring about 3-4 cm. Try a different cut of the same size. Peel pumpkin whenever we can, so there's still a little green skin.
Heat the Pan, stir in 1 tablespoon of vegetable oil and stir fry gourd with medium heat.
After labunya absorbs the oil, add the 1 tablespoon of sugar. When the scent of sugaralready out, add 1 cup of water and then 1 tablespoon of soy sauce and a quartertablespoon of salt.
Put otoshi-blind (cover the pot size is smaller than the diameter of the Pan) on top of the pumpkin pieces and simmer over low heat. The water should be just a little bit justto a boil. Adjust the heat to make sure the pieces are labunya not move too much,because it can be destroyed.
Boil for about 5 minutes and then flip the squash pieces carefully.
Lift otoshi-blind and boiled pumpkin for about 10 minutes. The middle part of the skewer pieces of pumpkin with a prick or fork. If easily punctured, labunya is ripe. Letpancinya open.
Taste and adjust the seasoning in the water levels of the stew. Turn off the heat and let cool slightly before being served. Put the pumpkin pieces on a platter, one by oneusing a spoon, and pour a little water over each piece.
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