How to make simmered punpkin / simmered kabocha.(Japanese food recipe)かぼちゃの煮物の作り方(レシピ)

■This time is a recipe for Simmered pumpkin.(Japanese food recipe)かぼちゃの煮物の作り方(レシピ)
▼Simmered pumpkin recipes. [ 2-3 servings]
[Ingredients]
・Pumpkin : 200-250g
[Simmered pumpkin sauce]
・Water : 150g
・Soy sauce : 18g (1 tbsp)
・Mirin : 18g (1 tbsp)
・Sake : 15g (1 tbsp)
・Sugar : 10g (1 tbsp)
▼ Behind the shooting
I made it because there was a surplus of pumpkin.
All you have to do is make the sauce and simmer for 10 to 15 minutes, so it's very easy to make.
Please adjust the simmer time to your liking for the hardness of the pumpkin (´ ▽ ｀ *)
▼Please subscribe to my channel!
/ @harumarecipe
▼Harima's Recipe Official Website
japaneserecipesblog.com/
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・"How do you make Japanese food?"
・"Is it easy to make Japanese food?"
I am working on a video that solves this problem.
An introduction video of Japanese cuisine that can be easily cooked.
I am a Japanese chef. The name is Haruma. Please call me "Haru" or "Haruma".
We deliver videos from Japan.
I would be pleased if you could introduce tradition, culture, history, temples, shrines and Japanese street food.
Recommended Japanese recipes that can be easily cooked.
Famous Japanese food recipes. Healthy (vegetarian) Japanese recipes.
I want to tell you some tasty Japanese food.
Thank you. I will also create a blog.
*Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking.
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■今回は、プロが作る「かぼちゃの煮物」の簡単な作り方を紹介します。
▼かぼちゃの煮物（レシピ）[2-3人前]
[材料]
・かぼちゃ : 200-250g
[煮込みのソース]
・水 : 150g
・醤油 : 18g （大さじ1）
・みりん : 18g （大さじ1）
・料理酒 : 15g（大さじ1）
・砂糖 : 2g（大さじ1）
▼撮影の裏側
かぼちゃが余っていたので作りました。
ソースさえ作れば、あとは10分～15分煮込むだけなので非常に簡単に作れます。
かぼちゃの固さはお好みで煮込みの時間を調節してください(´▽｀*)
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・「日本の食べ物はどうやって作るの？」
・「日本料理を作るのは簡単ですか？」
この問題を私の動画で解決して頂けたら幸いです。
簡単に作ることができる日本料理の紹介動画です。
ご視聴ありがとうございます。
私は日本の料理人です。（蕎麦、うどん屋で働いています。） 名前は悠真（ハルマ）です。
「ハルマ」と呼んでください。 日本から動画を配信しています。
簡単に調理できるおすすめの日本のレシピ。
有名な日本料理のレシピ。
健康的な（ベジタリアン）日本のレシピ。
美味しい日本食をお話ししたいと思います。
また、伝統、文化、歴史、寺院、神社、日本の屋台の食べ物を紹介できたらとも思っています。
ありがとうございました。
ブログも作成する予定です
*調味料はメーカーにより味が若干濃くなったり薄くなったりする場合がありますので、お好みで調整してください。
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[@harumarecipe]

Thanks for watching.
I made a video of Japanese side dish "Simmered pumpkin".(かぼちゃの煮物/Kabocha no nimono)
After making the sauce, just simmer for 10 to 15 minutes!
It's easy to make and delicious, so it's recommended!
I hope this helps you(´▽｀*)

[@reno-koreanfoodlover6569]

I love your enthusiasm!

[@harumarecipe]

I’m so glad(´▽｀*)!

[@user-fd6rz2li3b]

Your food look delicious, i feel hungry !

[@harumarecipe]

Arigato-(´▽｀*)!

[@sangbae1984]

If we have no foil, will it be different to just cover it with the pan cover?

[@harumarecipe]

Konnichiwa! (*´▽｀*)/
[The effect of simmer with aluminum foil]
In Japan, it is called "Otoshibuta".
*Otoshibuta = drop lid
●Prevents food from falling apart.
Foods are less likely to move, preventing them from colliding with each other and breaking up.
●Allows the flavor to soak in evenly.
The simmering broth hits the aluminium foil (drop-lid) and convection currents are created, allowing the broth to spread evenly throughout the pot.
You can simmer with less broth.
●Prevents sudden boiling
Because the soup is simmered while evaporating moderately, it is less likely to be boiled down.
In Japan, there is a culture of "Otoshibuta" when making simmered dish.
I think you can make it with a pan cover, but the finish may be slightly different.
I hope this was helpful to you. \(*´▽｀*)/

[@gamerhalim4717]

Was okay to eat with skin?

[@harumarecipe]

Yes, Kabocha squash skins are edible.
However, if the skin is damaged, it will be hard and feel bad.
In that case it's best to remove it. (*´▽｀*)

[@jayshreedhiren]

Thanks for vegetarian japanese recipe. My family love japanese food but as v r vegetarian it has very less choice.

[@harumarecipe]

I will continue to invent and make various vegetable cooking recipes in the future! (*´▽｀*)/