Kabocha no Nimono (Simmered Kabocha Squash)

Name: Kabocha no Nimono (Simmered Kabocha Squash)
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 500 g Kabocha squash; 10 g Katsuobushi (dried bonito flakes); 10 g Kombu; 30 g mirin; 30 g Sake; 15 g sugar; 30 g Usukuchi soy sauce; 400 g Water

⏱️ 45 dk 🔥 112 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
500 g Kabocha squash
10 g Katsuobushi (dried bonito flakes)
10 g Kombu
30 g mirin
30 g Sake
15 g sugar
30 g Usukuchi soy sauce
400 g Water

Hazırlanışı

Cut 500g kabocha squash into bite-sized wedges, removing seeds and stringy bits.

Place 10g kombu and 400g water in a pot; slowly heat to 80°C, then remove the kombu.

Bring the water to a boil, add 10g katsuobushi, simmer for 30 seconds, then strain the dashi.

Kabocha no Nimono (Simmered Kabocha Squash)

Malzemeler

Hazırlanışı

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