00:00Hi everyone, I'm Yuto and today on Saturday, I'm going to show you how to make a classic
00:04autumn side dish called Kabocha no Nimono or Japanese Simmered Pumpkin in English.
00:08Let's get started. First, you need about 450 grams of Kabocha squash,
00:13which is about a quarter of a medium-sized Kabocha. Scoop out the seeds with a spoon like this.
00:19You can wash off the seeds and bake them with some seasoning to make a tasty snack.
00:25Next, place it flat on your cutting board and cut it in half like this. It's pretty hard so be
00:32sure
00:32to use a sharp knife and use a rocking motion to guide the knife through. Continue to use this
00:38rocking motion to cut it into strips, then into large bite-sized pieces. Kabocha skin is edible and
00:46becomes soft after cooking so there's no need to peel it. It also stops the Kabocha from falling apart
00:52when cooking. Okay, next, we're going to take a saucepan and arrange the pieces with the skin side
00:59facing up. Make sure to choose a pan big enough to make one layer. We don't want it to overlap
01:05for this
01:06recipe. This just about fits, so now add about 300 milliliters of dashi broth and bring it to a boil
01:16of a medium heat. Once it starts to bubble, add half tablespoons of sugar, 2 tablespoons of mirin,
01:292 tablespoons of soy sauce and 2 tablespoons of sake. Continue to let it cook for about 2 minutes,
01:37then place a dropped lid on top and let it simmer for 10 minutes or until fork tender.
01:43The purpose of the drop lid is to stop the kabocha from moving too much and breaking. It also helps
01:50the bubbles move the condiments around the pot more evenly without the need to mix it.
01:56If you don't have a drop lid, check out my video on how to make one with baking paper or
02:01foil.
02:02After about 10 minutes, check them by piercing with a fork or skewer. It should go in smoothly like this.
02:09If it's still hard, continue to cook and check it every few minutes.
02:15And that's it, Japanese kabocha no nimono, a classic autumn side dish.
02:21And great news, I've launched a free mobile app that makes following along with my recipes even easier.
02:27It's the perfect kitchen companion after watching my videos. You can access step-by-step instructions
02:32right on your phone while you cook. The download link is in the description below.
02:38Thanks so much for watching. If you want to get the printable version of this recipe,
02:42it's available on my blog. The link is on the screen. And if you like kabocha squash,
02:46check out my kabocha loaf cake video on the screen too. I hope to see you in the next one.
02:51Take care.
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