|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's condiments |
|
|
Kabocha |
|
|
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|
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Kabocha is called Japanese squash or Japanese pumpkin.
It is available all year round, but is best in late summer and
early fall.
Kabocha is rich in beta carotene, vitamin C, vitamin B1 and
vitamin D. |
|
Recipe & Recipe's
condiments |
|
8 |
Dashi
jiru
[?] |
|
2 |
Hon-Mirin
[?] |
|
1 |
Soy
sauce-Usukuchi
[?] |
|
0.5 |
Sugar |
 |
Cut the kabocha into the bite size. |
 |
Boil kabocha for about 3 minutes and
drain the hot water. |
 |
At the same time, put
all the Recipe's condiments in a pot and heat it up. |
 |
Add the kabocha into the step3.
Simmer medium heat until the kabocha are fully cooked. |
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