Japanese Pumpkin
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This is a recipe from me ke ano kuloko which features healthy island cuisine from many of the ethnic cultures in hawaii.
Japanese pumpkin. Place skin side down in a large pan and just cover with water. Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. It is also called kabocha squash or japanese pumpkin in north america. Mix the dashi powder with 1 cups of hot water.
Like pumpkin kabocha s bright orange flesh is high in the anti oxidant beta carotene which translates to vision protecting vitamin a. Place peel side down in a pot it s okay if they overlap or create 2 layers. Kabocha is a japanese pumpkin with orange flesh and edible green skin. The green outer skin may look deceptively hard but it is edible.
Alternatively place the squash in a large pan of water over high heat. 1 2 japanese pumpkin kabocha 3 tbsp sugar 1 2 tsp salt 2 tbsp mirin 1 tbsp soy sauce deseed the pumpkin and roughly peel leave some bits of peel there. Japanese pumpkin was originally called kabocha squash pumpkin and this name is used in north america uk and japan 1 2. In japan kabocha may refer to either this squash to the western pumpkin or indeed to other squashes many of the kabocha in the market are kuri kabocha a type created.
It can almost fit in one hand with fingers wide spread. Chop into large chunks. The skin is also an excellent source of fiber. Kabocha k ə ˈ b oʊ tʃ ə.
The skin is also an excellent source of fiber. When the water comes to a boil allow the squash to cook another 2 minutes and then drain. The best japanese pumpkin recipes on yummly japanese pumpkin and tofu soup grilled kurobuta pork chops with miso sauce japanese cheesecake. This type of pumpkin is also referred to as kent pumpkin 3.
Cut kabocha or squash of your choice into small pieces you do not need to remove the skin you actually eat it trust me it s good 2. Amongst the many squash varieties kabocha probably tastes the sweetest. From japanese カボチャ 南瓜 is a type of winter squash a japanese variety of the species cucurbita maxima. The kabocha pumpkin is an asian variety of winter squash from the species cucurbita maxima 2.
Microwave a japanese pumpkin on high for 1 to 2 minutes to soften it for easy cutting and peeling. Set the pumpkin aside to cool for 10 to 20 minutes before handling it further. The japanese pumpkin that i used today is pretty large by japanese standards well everything here in australia seems large anyway and the colour of the skin is a bit different from those you find in japan. Kabocha squash also known as japanese pumpkin has a thin but firm green skin and a bright vivid orange flesh.
