JAPANESE SIMMERED KABOCHA
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha makes a great healthy side dish that is chock-full of nutrients.
Provided by Namiko Chen
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
- Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
- Remove the seeds and membrane from the kabocha and microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
- Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
- In a large pot, place the kabocha pieces in a single layer, skin side down.
- Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
- Cook on medium high heat and bring it to a boil.
- Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
- Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
- Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.
Nutrition Facts : Calories 51 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 85 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SIMMERED KABOCHA
Steps:
- Wash the outside of the squash, cut into 4 pieces and scoop out the seeds and fibres (don't throw them out if you want to make crispy kabocha seeds!)Cut kabocha into 1.5 inch chunks and partially peel the skin.
- Put dashi broth and kabocha pieces in a pot over high heat and cook til just before boiling.
- Add the simmering ingredients and cover with a futoshibuta (drop lid). Simmer over medium heat for 15-20 minutes, until the liquid reduces by a third, or until kabocha is tender.
- If time allows, turn off the heat and let the kabocha steep in its broth. Garnish with sesame or crispy kabocha seeds, serve and enjoy!
JAPANESE STYLE SIMMERED SWEET KABOCHA
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.
Provided by Japanese Delight
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut kabocha into small chunks about 1 and 1/2 inch cube.
- Leave skin on (the texture of the cooked skin is great!).
- Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
- Place the pan in high heat and bring it to boil.
- Turn down the heat to low.
- Simmer kabocha until the liquid is almost gone.
- Serve warm or cold. (I prefer it cold).
Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9
SIMMERED KABOCHA SQUASH
Savory and comforting, this simmered kabocha squash side dish is easy to prepare and so onolicious.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Wash the kabocha and discard the seeds. Do not peel the kabocha.
- Cut kabocha into 1 ½ inch squares.
- Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
- Cover and bring to a boil.
- Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
- Serve warm or at room temperature as a side dish. Eat and enjoy ^_^
SIMMERED KABOCHA SQUASH WITH SCALLIONS
When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
- Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
- Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
- When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Soak kabocha in a bowl of water for 15 minutes. Drain.
- Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
- Cool before serving, about 10 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
More about "simmered kabocha recipes"
JAPANESE-STYLE SIMMERED KABOCHA – TOIRO
From toirokitchen.com
Estimated Reading Time 2 mins
SIMMERED KABOCHA RECIPE | NOOBCOOK.COM
From noobcook.com
SIMMERED KABOCHA SHIO KOJI RECIPE | V FOR VEGGY
From vforveggy.com
SIMMERED KABOCHA SQUASH RECIPE — LA FUJI MAMA
From lafujimama.com
SIMMERED KABOCHA SQUASH WITH DASHI IN THE MICROWAVE - ANYDAY
From cookanyday.com
SIMMERED KABOCHA RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
KABOCHA NIMONO (SIMMERED KABOCHA SQUASH) 南瓜煮物
From alldayieat.com
KABOCHA SQUASH RECIPES | ALLRECIPES
From allrecipes.com
SIMMERED KABOCHA SQUASH RECIPE - I HEART UMAMI®
From iheartumami.com
SIMMERED KABOCHA WITH SHIO KOJI 南瓜の塩麹煮 - JUST …
From justonecookbook.com
SIMMERED KABOCHA SQUASH (KABOCHA NO NIMONO)
From contemplatingsweets.com
JAPANESE STYLE KABOCHA (SOY SIMMERED SQUASH)
From highgroundorganics.com
JAPANESE SIMMERED PUMPKIN (かぼちゃの煮物) - SUDACHI …
From sudachirecipes.com
KABOCHA NO NITSUKE SIMMERED KABOCHA SQUASH RECIPE
From recipetips.com
MAKING YOUR OWN FROZEN KABOCHA SQUASH, PLUS A SIMPLE …
From justbento.com
SIMMERED KABOCHA SQUASH - THERESCIPES.INFO
From therecipes.info
SIMMERED KABOCHA SQUASH RECIPE かぼちゃの煮物 - CHOPSTICK …
From chopstickchronicles.com
SIMMERED KABOCHA SQUASH (JAPANESE PUMPKIN) | RECIPE CART
From getrecipecart.com
SIMMERED KABOCHA RECIPE | NOOBCOOK.COM
From noobcook.com
RECIPE: KABOCHA SQUASH SIMMERED WITH LEMON – SLICES OF BLUE SKY
From slicesofbluesky.com
RECIPE/DIRECTIONS FOR SIMMERED KABOCHA SQUASH AND PORK
From kikkoman.com
KABOCHA NO NIMONO (SIMMERED PUMPKIN) RECIPE - JAPANESE …
From japanesecooking101.com
SIMMERED KABOCHA SQUASH | ASIAN INSPIRATIONS
From asianinspirations.com.au
SIMMERED KABOCHA (KABOCHA NIMONO) - CHEF JA COOKS
From chefjacooks.com
KABOCHA NO NIMONO (JAPANESE SIMMERED PUMPKIN) - JAPAN FOOD …
From japanfoodstyle.com
JAPANESE-STYLE SIMMERED KABOCHA – HAPPY DONABE LIFE
From happydonabelife.com
KABOCHA SQUASH AND WHITE BEANS SIMMERED IN A COCONUT CURRY …
From daytimevegan.com
SIMMERED PUMPKIN (KABOCHA NO NIMONO) - RECIPETIN JAPAN
From japan.recipetineats.com
KETO SIMMERED SWEET PUMPKIN - JAPANESE KABOCHA
From lowcarbingasian.com
KABOCHA SQUASH SIMMERED IN DASHI | PICKLED PLUM
From pickledplum.com
SIMMERED KABOCHA NIMONO – ALT FEAST
From altfeast.com
EASY ROASTED KABOCHA SQUASH RECIPE - JAPAN FOOD STYLE
From japanfoodstyle.com
JAPANESE SIMMERED KABOCHA SQUASH - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
BRAISED KABOCHA SQUASH RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
SIMMERED KABOCHA SQUASH - ROTI N RICE
From rotinrice.com
SIMMERED KABOCHA SQUASH WITH SOBORO SAUCE | RECIPES | DINING …
From nhk.or.jp
JAPANESE SIMMERED KABOCHA - UMAMICART
From umamicart.com
SIMMERED KABOCHA SQUASH - SPICELY ORGANICS
From spicely.com
RECIPE: SIMMERED KABOCHA SQUASH - JOHN WONG RECIPES
From heavenphoto.com
SIMMERED KABOCHA SQUASH WITH SCALLIONS | RECIPE CART
From getrecipecart.com
KABOCHA NO NIMONO (JAPANESE SIMMERED SQUASH) - CAROLINE'S …
From carolinescooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love