KABOCHA PUMPKIN HOT POT
Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 13
Steps:
- Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
- Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
- Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
- Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.
KABOCHA PUMPKIN SOUP
I had leftover kabocha squash and pumpkin puree. This recipe came to me in a flash of inspiration!
Provided by PaleoRunner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
- Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
- Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
- Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 54.2 g, Fat 3.8 g, Fiber 11.6 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 544.7 mg, Sugar 16.4 g
SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE
This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).
Provided by kyoko
Categories Side Dish Vegetables Squash
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Soak kabocha in a bowl of water for 15 minutes. Drain.
- Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
- Cool before serving, about 10 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g
JAPANESE (KABOCHA) PUMPKIN
This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.
Provided by Amy in Hawaii
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
- Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
- Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.
Nutrition Facts : Calories 30.3, Fat 2.3, SaturatedFat 0.2, Sodium 101.6, Carbohydrate 2.4, Sugar 2.1, Protein 0.2
ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP
Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.
Provided by Maggie
Categories Pumpkin
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F / 175°C.
- Cut kabocha in half, scoop out seeds and membranes, and set aside.
- Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
- While the kabocha is roasting, clean and dry the seeds (as best you can) and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
- In a large pot, saute sliced onion in butter until soft.
- When the kabocha is soft, carefully (it's hot!) scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
- Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
- Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full), and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
- Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.
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