Kabocha Squash and Bacon Simmered In Soup
Kabocha Squash and Bacon Simmered In Soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kabocha squash and bacon simmered in soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash and Bacon Simmered In Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Kabocha Squash and Bacon Simmered In Soup is something which I have loved my whole life. They are fine and they look wonderful.

Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. This squash also provides an excellent amount KABOCHA SQUASH

To get started with this recipe, we must prepare a few components. You can have kabocha squash and bacon simmered in soup using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash and Bacon Simmered In Soup:
  1. Make ready 1/2 Kabocha squash
  2. Make ready 3 slice Bacon
  3. Prepare 1 ※ Bouillon cube
  4. Prepare 1/2 tbsp ※ Sake
  5. Make ready 1/2 tsp ※ Soy sauce
  6. Take 1/2 tbsp Mirin
  7. Make ready 1/2 to 1 tablespoon Vegetable oil (optional)

Did you like this Kabocha Squash Simmered in Dashi Recipe? Are there changes you made that you would like to share? Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the lunchbox.

Steps to make Kabocha Squash and Bacon Simmered In Soup:
  1. Wash the kabocha squash and remove the seeds and fibrous parts. Peel the skin randomly and cut into bite sized pieces. Cut the bacon into 2 cm pieces.
  2. Heat some oil in a frying pan and cook the bacon over medium heat. When some fat has come out of the bacon add the kabocha squash and continue cooking.
  3. When everything is coated in fat, add 200 ml of water and the ※ ingredients and being to a boil. Lower the heat, put on a small lid that sits on top of the food (otoshibuta), then cover the frying pan with another lid and simmer.
  4. When the kabocha squash is tender, take both lids off the pan and add the mirin. Raise the heat and reduce the liquid in the pan.
  5. When most of the liquid has reduced, it's done.
  6. I flavored this well since I wanted to use it in a bento. If you prefer a lighter taste, reduce the amount of bouillon used.

Kabocha Squash is a variety of Japanese winter squash that can be found in the grocery stores here in North America. Discover the simplicity of kabocha soup, an easy dish made of Japanese kabocha squash or pumpkin and simple ingredients. Either use an immersion hand blender to blend the vegetables with the broth, or allow the mixture to. An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky and lightly sweet. Kabocha creates a beautiful creamy soup that has a mildly sweet taste.

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