Kabocha-Nimono ! Japanese Food Recipes! Easy cooking! OtamaDeCooking.com

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Measure Spoon
Tablespoon	15mL
Teaspoon	5mL
Cup	200mL

Kabocha-Nimono

<Ingredients>
Recipe's condiments
Kabocha

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

How to read the recipe!

Recipe & Recipe's condiments
8	Dashi jiru [?]
2	Hon-Mirin [?]
1	Soy sauce-Usukuchi [?]
0.5	Sugar

Directions:

	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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