Post by capybara on Jan 18, 2008 20:57:41 GMT -5
Recipe for Stewed Kabocha (Japanese pumpkin)
First, buy a kabocha.
Kabocha is a Japanese pumpkin that is green even when it is ripe. It tastes sweeter than US pumpkins - kind of like a mix of pumpkin and sweet potato when it is cooked.
(You would have to go somewhere that sells "natural foods" - like Whole Foods or Trader Joes - or you might have to go to an Asian grocery.)
Next, wash the kabocha.
After that, cut the kabocha in half and scoop out all of the kabocha seeds. Throw the seeds away or salt and roast them if you like pumpkin seeds.
After you have cleaned out the seeds, cut the kabocha into small chunks. Leave most of the peel on the kabocha. Only cut off parts that are rough or discolored.
Put about 1 cup of water - depending on the size of your kabocha - into a large pot and set it to boil.
Add about a half cup or so of maple syrup to the boiling water. You can also use about a cup of brown sugar if you prefer. If you cook it in some kind of sugary water, it brings out the natural sweetness of the kabocha.
The kabocha should absorb most of the liquid that you are using to cook it in. Make sure that you stir it frequently, so that all of it cooks.
I usually cook the kabocha until it looks like it will soon begin to fall apart. It only takes about 10 minutes or so. If you have left over liquid, you can save it and use it for soup stock, or you can use it to cook rice.
Kabocha can be eaten hot or cold.
It is kind of like pizza; it tastes different when it is leftover, but it is still really good.
First, buy a kabocha.
Kabocha is a Japanese pumpkin that is green even when it is ripe. It tastes sweeter than US pumpkins - kind of like a mix of pumpkin and sweet potato when it is cooked.
(You would have to go somewhere that sells "natural foods" - like Whole Foods or Trader Joes - or you might have to go to an Asian grocery.)
Next, wash the kabocha.
After that, cut the kabocha in half and scoop out all of the kabocha seeds. Throw the seeds away or salt and roast them if you like pumpkin seeds.
After you have cleaned out the seeds, cut the kabocha into small chunks. Leave most of the peel on the kabocha. Only cut off parts that are rough or discolored.
Put about 1 cup of water - depending on the size of your kabocha - into a large pot and set it to boil.
Add about a half cup or so of maple syrup to the boiling water. You can also use about a cup of brown sugar if you prefer. If you cook it in some kind of sugary water, it brings out the natural sweetness of the kabocha.
The kabocha should absorb most of the liquid that you are using to cook it in. Make sure that you stir it frequently, so that all of it cooks.
I usually cook the kabocha until it looks like it will soon begin to fall apart. It only takes about 10 minutes or so. If you have left over liquid, you can save it and use it for soup stock, or you can use it to cook rice.
Kabocha can be eaten hot or cold.
It is kind of like pizza; it tastes different when it is leftover, but it is still really good.
