Kabocha Japanese squash easy recipe

[youtube]https://youtu.be/GtCn4ifviWQ[/youtube]

Kabocha is Japanse pumpkin squash, and this dish is very easy to make it. If there is a problem, it is hard to cut kabocha, because you have to cut tough skin. I showed you how to reduce this squash in the video, so please check it out. The one more thing that I like this dish is no sugar added. Kabocha already had own sweetness, and you do not need to add any sugar! How Exciting!! This dish is my favorite dish in Japan and comfort food. Easy and tasty, you must know it!

Another thing I want to add here is how you want to choose right kabocha squash. It is tricky if you do not know the secret. It is hard to tell which is the sweet and tasty kabocha. And if you choose too young one, it does not taste sweet, and if you select the too ripe one, it is sweet but watery. You have to pick right one to cook a tasty dish.

Ok, ok, I will tell you. You want to check the yellow part of the kabocha. When the farmer picks the kabocha, the place on the ground does not have sun exposure, so the color is not green. You will see the color there is the same color as inside. If it is close to yellow, it is young. If it is red-orange is too ripe. You want to pick the light orange color (not too deep orange), you know what I mean. However, if you choose yellow, it is OK, you can leave the kabocha for a while and age them until the color turns to orange. You may have to wait maybe a week (depends on the kabocha). If you like watery kabocha, you age them longer, but I prefer a light orange color.

Until I learn this secret, it is difficult to cook well. But now, I can pick right one, and if I choose young one, I age it so I can cook perfect Kabocha no Nitsuke (かぼちゃの煮付け), now. If you want to know more check this kabocha page.