{"id":69743,"date":"2020-09-20T20:29:20","date_gmt":"2020-09-20T18:29:20","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/kabocha-no-nimono-japanese-style-boiled-pumpkin\/"},"modified":"2026-08-05T17:56:38","modified_gmt":"2026-08-05T15:56:38","slug":"kabocha-no-nimono-japanese-style-boiled-pumpkin","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/kabocha-no-nimono-japanese-style-boiled-pumpkin\/","title":{"rendered":"Kabocha no Nimono \u2013 Japanese-style boiled pumpkin"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:20%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#rezept\" style=\"background-color:#ff3333;font-size:14px\">Go to the recipe \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" style=\"margin-top:0;margin-bottom:0;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0;flex-basis:15%\">\n<p class=\"has-text-align-right wp-block-paragraph\" style=\"padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;font-size:16px\">Sprache:<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-ec24cd4e wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:10px;padding-bottom:0;padding-left:10px\"><style>html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu .wp-block-navigation-submenu__toggle img{margin-left:12px}html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu ul.isHorizontal li{text-align:right}html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu ul.isHorizontal li a 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class=\"wpml-language-switcher-block is-layout-flex is-responsive has-child-selected wp-block-navigation\" style=\"margin-top:5px;margin-bottom:5px\"><div class=\"wp-block wp-block-navigation-item has-link has-child wp-block-navigation-submenu\"><div id=\"\" class=\"\"><ul class=\"horizontal-list  hasSpacing isHorizontal\" style=\"--language-spacing:5px;flex-wrap:wrap\" aria-label=\"Verf&Atilde;&frac14;gbare Sprachen\" data-is-drop-zone=\"true\"><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Switch to Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"current-language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/en.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/it\/\" aria-label=\"Switch to Italiano\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">For this <strong>classic Japanese recipe, Kabocha no Nimono<\/strong>, fresh <strong>Hokkaido pumpkin is simmered in a savoury Dashi broth together with soya sauce, Sake and Mirin. <\/strong>It\u2019s a <strong>wonderful, healthy side dish that brings autumnal flavours to the table and is packed with essential nutrients!<\/strong><\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg\" alt=\"Kabocha no nimono recipe image\" class=\"wp-image-10082\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Cooked pumpkin (known as \u2018kabocha\u2019 in Japanese) is <strong>one of the most aromatic and popular nimono dishes (i.e. simmered dishes) in Japan.<\/strong> In Japan, you\u2019ll find this side dish everywhere: It\u2019s included in packed Bento Boxes sold at places like railway stations \u2013 but cooked pumpkin is also served as a hearty side dish for lunch or breakfast.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The secret behind this recipe lies in the four basic ingredients for the stock used to cook the pumpkin: <\/strong><a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/sojasauce\/\">soy sauce<\/a>, <a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/mirin\/\">Mirin<\/a>, <a href=\"https:\/\/1mal1japan.de\/japanische-kueche\/nihonshu-in-7-punkten-zum-sake-profi\/\">Sake <\/a>and <a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/dashi\/\">Dashi broth<\/a>!<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Soy sauce <\/strong>(also known as <strong>Shoyu<\/strong>) is one of the cornerstones and basic ingredients of Japanese cuisine and the most widely consumed product <strong>made from soya beans<\/strong> in the world! Shoyu <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a> is traditionally made through fermentation using soya beans, wheat and salt. Thanks to its rich Umami flavour, it is ideal for <strong>seasoning and enhancing <\/strong>a wide variety of Japanese dishes \u2013 such as noodle soups, broths, marinades and, of course, Sushi \u2013 making it a true all-rounder.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Mirin<\/strong>, on the other hand, is a <strong>sweet rice wine<\/strong> that is widely used in Japanese cuisine. This <strong>sweet seasoning sauce,<\/strong> brewed from fermented rice, harmonises with every conceivable ingredient and intensifies the flavour of many Japanese dishes: Mirin <a href=\"https:\/\/1mal1japan.de\/produkt\/hon-mirin\/\"><u>(im Shop ansehen)<\/u><\/a> lends sauces, dressings and marinades a delicious sweetness and ensures a balanced, aromatic smoothness.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Sake (also known as Nihonshu) <\/strong>is an <strong>alcoholic drink and Japanese cooking ingredient<\/strong> made from rice and water. Although sake is referred to as rice wine, it is not produced by fermentation but by brewing (as with beer). In the production of Sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a>, rice starch is converted into sugar, which is then converted into alcohol by yeast.<\/p>\n\n<p class=\"wp-block-paragraph\">And last but not least: <strong>Dashi broth<\/strong> is one of the most important components of Japanese cuisine. This broth, which is made <strong>from bonito flakes <\/strong>(also known as Katsuobushi)<strong>, Kombu<\/strong> (seaweed) and water, intensifies the flavour and aroma of every Japanese dish and brings out the natural flavours of the ingredients. <strong>Dashi broth, which is ready in just a few minutes, is most commonly used as a basic ingredient<\/strong> for soups and stews. But it also works very well in sauces and stir-fries! You can find the <strong>recipe and the best ingredients<\/strong> for homemade Dashi broth here:<\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-0cb7786a     uagb-post__items uagb-post__columns-1 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-1 uagb-post__equal-height\" data-total=\"0\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t<p class=\"uagb-post__no-posts\">\n\t\t\t\t\t\tNo post found!\t\t\t\t\t<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<p class=\"wp-block-paragraph\">Typically, Dashi broth is made from Katsuobushi (also known as bonito flakes), Kombu (dried seaweed) and water. However, many Japanese people \u2013 especially when they need to get a meal on the table quickly \u2013 turn to <strong>Dashi no Moto<\/strong>, a ready-made instant Dashi stock <a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-no-moto\/\"><u>(im Shop ansehen)<\/u><\/a>.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>With these handy ingredients, you\u2019ll be well equipped for Japanese cuisine and especially for this recipe for simmered pumpkin.<\/strong> <strong>And now I hope you have fun and enjoy making this delicious Kabocha no Nimono!<\/strong><\/p>\n\n<a name=\"recipe\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-195f822d uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-888ac2df is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg\" alt=\"Kabocha no nimono recipe image\" class=\"wp-image-10082\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-5d531e6c is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-kabocha-no-nimono\">Kabocha no Nimono<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>serves 2 | 20 minutes | 201 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Kabocha-no-Nimono-(gekochter-K\u00fcrbis)_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Print PDF<\/a>\n  <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/kabocha-no-nimono\/&#038;media=https:\/\/1mal1japan.de\/ wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.jpg&#038;description=Kabocha+no+Nimono+\u2013+Japanese-style+simmered+pumpkin&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Save to Pinterest<\/a>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">For this classic Japanese recipe, Kabocha no Nimono, fresh Hokkaido pumpkin is simmered in a savoury Dashi broth together with soya sauce, Sake and Mirin. It\u2019s a brilliant, healthy side dish that brings autumnal flavours to the table and is packed with essential nutrients!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-2-portionen\">Ingredients (2 portions)<\/h3>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>500 g<\/strong> Hokkaido pumpkin<br\/><strong>300 ml <\/strong>Dashi broth (homemade<strong><a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/vegan-and-full-of-umami-the-best-brodo-dashi-with-kombu-shiitake\/\" data-type=\"recipe\" data-id=\"7586\"> (see recipe) <\/a><\/strong> or 300 ml water + 1 sachet of instant Dashi <a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-no-moto\/\"><u>(im Shop ansehen)<\/u><\/a>)<br\/><strong>1 tbsp <\/strong>Sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1 tbsp <\/strong>Mirin <a href=\"https:\/\/1mal1japan.de\/produkt\/hon-mirin\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1 tbsp <\/strong>soya sauce <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1 tbsp<\/strong> sugar<\/p>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\">(optional) <strong>1 bunch <\/strong>Nira (garlic chives, or normal chives)<\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-20-minuten\">Preparation (20 minutes)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e6b6da19 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-511d3174 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1500\" height=\"1500\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten.jpg\" alt=\"Kabocha-no-nimono ingredients\" class=\"wp-image-10081\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten.jpg 1500w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-1024x1024.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Zutaten-768x768.jpg 768w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-d4895722 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Prepare the ingredients <\/strong>for the boiled Hokkaido pumpkin and (if you wish to use homemade Dashi broth) prepare the <a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/vegan-and-full-of-umami-the-best-brodo-dashi-with-kombu-shiitake\/\" data-type=\"recipe\" data-id=\"7586\">Dashi broth<\/a>. <br\/>If desired, wash the <strong>nira <\/strong>(garlic chives) or normal chives under running water, drain and cut into fine rings (ideally, split them in half with a large knife, fold them together and cut into fine rings).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e87ce0cd uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-cad9ea27 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren.jpg\" alt=\"Kabocha no nimono Step 2: Cut the pumpkin in half\" class=\"wp-image-10083\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-2-Kuerbis-halbieren-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b2ceb8e8 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">First, wash the <strong>pumpkin <\/strong>under running water and remove the stalk with a large, sharp knife. Then cut the pumpkin in half.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-7e029e88 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec13ab4d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen.jpg\" alt=\"Kabocha no nimono Step 3: Remove the pumpkin seeds\" class=\"wp-image-10084\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-3-Kuerbiskerne-entfernen-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b08e477a is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Use a tablespoon to remove the pumpkin seeds, including the fibrous flesh.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-b3023c39 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-40d4db02 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden.jpg\" alt=\"Kabocha no nimono Step 4: Cutting the pumpkin\" class=\"wp-image-10085\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-4-Kuerbis-schneiden-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-34cf4f03 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Cut each pumpkin half into wedges, then cut each wedge into about four pieces (bite-sized).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-da31f46d uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-23a987c2 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-scaled.jpg\" alt=\"Kabocha no nimono Step 5: Season the pumpkin\" class=\"wp-image-10077\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-5-Kuerbis-wuerzen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-c9e6eb5d is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 5<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Place the chopped pumpkin into a medium-sized saucepan. Also add the seasonings: <strong>Sake, Mirin, soya sauce and sugar <\/strong>. If you have prepared some homemade <strong>Dashi broth <\/strong>, add that now as well \u2013 otherwise, pour 300 ml of fresh water and 1 sachet of Dashi powder into the saucepan and stir everything well.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c2549dda uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-63ac4ea3 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen.jpg\" alt=\"Kabocha no nimono Step 6: Cooking the pumpkin\" class=\"wp-image-10078\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-6-Kuerbis-kochen-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-1609f9c0 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 6<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Bring all the ingredients to the boil on the highest heat. Then give it a gentle stir (the pumpkin is now quite delicate and should be handled with care from this point onwards to prevent the flesh from falling apart) and, with the lid on, <strong>simmer on a low heat for 10 minutes<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e5c99fad uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-d806e08d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig.jpg\" alt=\"Kabocha no nimono Step 7: Ready\" class=\"wp-image-10079\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Schritt-7-Fertig-768x768.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-72fa3fc9 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 7<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Carefully lift the cooked pumpkin out of the stock with a slotted spoon, arrange on a plate and serve hot with the chive rings. <strong>Done \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1199\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.jpg\" alt=\"Kabocha no nimono cover image\" class=\"wp-image-10080\"\/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Really simple and rustic&#8230;! I hope you enjoy making this recipe for simmered kabocha squash, especially in autumn and winter. <strong>This recipe also makes a wonderful addition to a Japanese meal! A small selection of our best main courses that go well with it are:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-898b5723     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-1 uagb-post__equal-height\" data-total=\"1\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/asari-no-sakamushi-clams-in-spicy-sake\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Asari no Sakamushi Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/08\/Asari-no-Sakamushi-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/asari-no-sakamushi-clams-in-spicy-sake\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Asari no Sakamushi \u2013 Clams in spicy Sake<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/asari-no-sakamushi-clams-in-spicy-sake\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Read more&#8230; .<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/teriyaki-salmon-fish-in-a-savoury-sweet-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Teriyaki Lachs Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Teriyaki-Lachs-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/teriyaki-salmon-fish-in-a-savoury-sweet-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Teriyaki salmon \u2013 fish in a savoury-sweet sauce<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/teriyaki-salmon-fish-in-a-savoury-sweet-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Read more&#8230; .<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/mapo-tofu-rice-with-tofu-in-a-spicy-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Mapo Tofu Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/05\/Mapo-Tofu-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/mapo-tofu-rice-with-tofu-in-a-spicy-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Mapo Tofu \u2013 Rice with Tofu in a spicy sauce<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/mapo-tofu-rice-with-tofu-in-a-spicy-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Read more&#8230; .<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/teriyaki-chicken-wings-chicken-wings-in-a-sweet-and-savoury-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Teriyaki Chicken Wings cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/04\/Teriyaki-Chicken-Wings-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<h4 class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/teriyaki-chicken-wings-chicken-wings-in-a-sweet-and-savoury-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Teriyaki Chicken Wings \u2013 Chicken wings in a sweet and savoury sauce<\/a>\n\t\t\t<\/h4>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/teriyaki-chicken-wings-chicken-wings-in-a-sweet-and-savoury-sauce\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Read more&#8230; .<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<script type=\"application\/ld+json\">\n    {\n      \"@context\": \"http:\/\/schema.org\",\n      \"@type\": \"Recipe\",\n     \n  \t  \"author\": {\n      \"@type\":\"Person\",\n      \"name\":\"Elisa\"\n\t  },\n\n      \"datePublished\": \"2020-09-20 20:29:00\",\n      \"description\": \"F\u00fcr dieses klassische japanische Rezept Kabocha no Nimono wird frischer Hokkaido K\u00fcrbis in einer herzhaften Dashi Br\u00fche zusammen mit Sojasauce, Sake und Mirin gekocht. Es ist eine gro\u00dfartige gesunde Beilage, die herbstliche Aromen mitbringt und voller wichtiger N\u00e4hrstoffe steckt!\",\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/09\/Kabocha-no-nimono-Titelbild.jpg\",\n      \"name\": \"Kabocha no Nimono \u2013 gekochter K\u00fcrbis (5-Zutaten-Rezept)\",\n\t  \"recipeIngredient\": [\n\"500 g Hokkaido K\u00fcrbis\",\n\"300 ml Dashi Br\u00fche (= 1 Beutel Instant Dashi)\",\n\"1 EL Sake\",\n\"1 EL Mirin\",\n\"1 EL Sojasauce\",\n\"(optional) 1 Bund Nira (Knoblauch-Schnittlauch, oder normales Schnittlauch)\"\n  ],\n\t  \"recipeInstructions\": [\n\"Zutaten f\u00fcr den gekochten Hokkaido K\u00fcrbis bereitlegen und (wenn du eine selbstgemachte Dashi Br\u00fche verwenden m\u00f6chtest) die Dashi Br\u00fche zubereiten.\",\n\"Falls gew\u00fcnscht, das Nira (Knoblauch-Schnittlauch) oder den normalen Schnittlauch unter flie\u00dfendem Wasser waschen, abtropfen lassen und in feine Ringe schneiden (am besten mit einem gro\u00dfen Messer in Mitte teilen, zusammen legen und in feine Ringe schneiden).\",\n\"Als erstes den K\u00fcrbis unter flie\u00dfendem Wasser waschen und mit einem gro\u00dfen scharfen Messer den Stiel entfernen. Danach den K\u00fcrbis halbieren.\",\n\"Mit einem Essl\u00f6ffel die K\u00fcrbiskerne inklusive des faserigen Fleisches entfernen.\",\n\"Die K\u00fcrbish\u00e4lften jeweils in Spalten schneiden und dann jede Spalte in circa vier Teile (mundgerecht) zerteilen.\",\n\"In einem mittelgro\u00dfen Topf den klein geschnittenen K\u00fcrbis geben. Au\u00dferdem die Gew\u00fcrze, also Sake, Mirin, Sojasauce und Zucker hinzugeben. Wenn du eine selbstgemachte Dashi Br\u00fche zubereitet hast, dann nun ebenfalls zuf\u00fcgen \u2013 ansonsten 300 ml frisches Wasser und 1 Beutel Dashi Pulver mit zum Topf gie\u00dfen und alles gut umr\u00fchren.\",\n\"Alle Zutaten auf h\u00f6chster Stufe aufkochen lassen. Dann noch einmal leicht umr\u00fchren (der K\u00fcrbis ist nun schon etwas empfindlich und sollte ab sofort schonend behandelt werden, damit sich das Fleisch nicht l\u00f6st) und mit Deckel bei niedriger Stufe 10 Minuten k\u00f6cheln lassen.\",\n\"Den gekochten K\u00fcrbis mit einer Schaumkelle vorsichtig aus dem Sud heben, auf einem Teller anrichten und mit den Schnittlauchringen hei\u00df servieren. Fertig \u2013 Itadakimasu!\"\n  ],\t\t\n\t  \n\t  \"aggregateRating\": {\n\t  \"@type\":\"AggregateRating\",\n\t  \"ratingValue\":\"4,9\",\n\t  \"ratingCount\":\"16\"\n\t  },\n\t  \n      \"nutrition\": {\n        \"@type\": \"NutritionInformation\",\n        \"calories\": \"201 kcal\",\n        \"servingSize\": \"1 serving\"\n      },\n\n      \"cookTime\": \"PT15M\",\n\t  \"totalTime\": \"PT20M\",\n      \"recipeYield\": \"2 Portionen\",\n\t  \"recipeCategory\": \"Beilagen und Salate\",\n\t  \"recipeCuisine\": \"Japanisch\",\n\t  \"keywords\": \"K\u00fcrbis, K\u00fcrbis Rezept, Kabocha no Nimono, Kabocha no Nimono Rezept, K\u00fcrbis japanisches Rezept\"\n    }\n    <\/script>\n","protected":false},"excerpt":{"rendered":"<p>For this classic Japanese recipe, Kabocha no Nimono, fresh Hokkaido pumpkin is simmered in a savoury Dashi broth together with [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":69744,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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