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Ingredients and seasonings required for prepare

1. Use 1/4 Kabocha squash
2. Prepare 1/4 medium Onion
3. Use 1 clove Garlic
4. Use 200 ml Coconut milk
5. Use 1 tablespoon, minced Sakura shrimp
6. Take 1/2 tsp Salt
7. Prepare 1 Vegetable oil

With a vegetable peeler, remove some but not all the skin. Mix water, dashi, soy sauce, mirin, and sugar in a medium sized pot. Add the coconut milk, water, curry powder, and salt. Stir and bring to a simmer.

How to make:process Kabocha Squash Simmered in Coconut Milk - A Taste of the Phillipines:

1. Remove the fibrous parts out of the kabocha squash, peel, and cut into bite-sized pieces. I weighed mine and it was 400 g. Thinly slice the onion, and roughly mince the garlic.
2. Put the vegetable oil, onion, garlic, and sakura shrimp into a frying pan and sauté over heat. Once the garlic is slightly browned, add the kabocha squash.
3. Stir fry lightly. Once the surface of the kabocha squash becomes slightly translucent, add 2 tablespoons of coconut milk. Cover the pan and cook for 5 minutes over low heat.
4. Cook until the kabocha squash is slightly firm when poked with a chopstick. Add the rest of the coconut milk and season with salt.
5. Cover the pan again, and cook for 5 more minutes to finish ♪ Ideally, the kabocha squash should be firm enough so that it won't fall apart when you flip them over.
6. Done and ready to serve!

Next add the cooked beans and cooked squash. Japanese Simmered Kabocha, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes of your teishoku (lunch meal set), or at the breakfast buffet in your ryokan (Japanese inn). Creamy coconut milk is tinged a shade of yellow in this easy Filipino recipe for squash and shrimp simmered in coconut milk. This is my "macaroni and cheese," with rice and tender kabocha squash assuming the roles of pasta and cheddar.

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