Kabocha Pumpkin Yokan Recipes

KABOCHA PUMPKIN YOKAN

Steps:

• Kabocha puree. First, steam kabocha meat until soft enough to be mashed. Use a fork, or a food processor, to turn the steamed kabocha into kabocha puree.
• Prepare agar-agar. Boil together water and agar-agar in a small pot, then add sugar and salt and boil until sugar is completely dissolved.
• Mix kabocha with agar. Remove the pot from heat, then stir in kabocha puree into the agar-agar mixture until smooth.
• Let the yokan set. Pour the mixture into a loaf pan (I use an 8"x4" loaf pan), use a spatula to smooth the mixture, and then chill in the fridge until set. About 1 hour.
• Serving. Gently run a thin blade around the loaf pan to loosen the yokan, then cover the pan with a plate and flip. The yokan become loose and drop on the plate.
• Storing. Any leftover yokan can be stored in an air-tight container in the fridge for up to 1 week.

KABOCHA PUMPKIN SOUP

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.

JAPANESE (KABOCHA) PUMPKIN

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.