Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce)
Kabocha No Nimono (Squash Simmered in Sake-Soy Sauce) might be a good recipe to expand your sauce recipe box. For 98 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 105 calories, 3g of protein, and 0g of fat per serving. This recipe serves 4. This recipe from Serious Eats requires broth, unseasoned rice wine vinegar, mirin, and sake. 17 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a good spoonacular score of 65%. If you like this recipe, you might also like recipes such as Soy-braised Kabocha Squash, Shrimp Tempura with Soy Sake Dipping Sauce, and Yudofu (simmered Tofu With Soy Dipping Sauce).
Servings: 4
Ingredients:
2 cups dashi broth
1 kabocha squash, peeled, seeded, and cut into roughly 2 inch pieces
1 tablespoon mirin
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon unseasoned rice wine vinegar.jpg)
Equipment:
sauce pan
bowl
Cooking instruction summary:
Procedures 1 Place squash in a large saucepan. Cover with dashi broth and bring to a boil. 2 Add soy sauce, vinegar, mirin, and sake. Continue to boil until squash is tender and sauce has reduced, 6-8 minutes. 3 Place squash in bowls. Top with extra broth.
Step by step:
1. 1
2. Place squash in a large saucepan. Cover with dashi broth and bring to a boil.
3. 2
4. Add soy sauce, vinegar, mirin, and sake. Continue to boil until squash is tender and sauce has reduced, 6-8 minutes.
5. 3
6. Place squash in bowls. Top with extra broth.
Nutrition Information:
covered percent of daily need
