. If I didn’t want to use the microwave and just cook the kabocha on the stove, how would I adjust the time? So all four worlds would ultimately go back to the Arabic qara yabisa, “dry gourd” -a nice example of words travelling around the world. https://www.food.com/recipe/japanese-style-simmered-sweet-kabocha-179549 Please read my disclosure policy for details. I hope you like the soup too, as it’s my favorite kabocha recipe. For information about our privacy practices, please visit our website. Mix well with hands and set aside. You can unsubscribe at any time by clicking the link in the footer of our emails. Hope that helps! Buy our best-selling e-cookbook for 33 more easy and simple recipes! I'm Nami, a Japanese home cook based in San Francisco. Microwave method is a shortcut so please parboil kobocha (or buttercup squash in your case) as you normally do. Hi Ali! It has very hard, deep green skin and the inside is intense yellow-orange color. Once in a while I use these wooden spatula but it’s hard to get off food that’s on the side of pan. Simmer kabocha until the liquid is almost gone. Fascinating story, Steven! Your email address will not be published. It really depends on what you usually cook and how you use your kitchen tool. I have been looking, however, have not found a good one yet. Wash kabocha and dry. Ingredients 500g short pork ribs 200g pumpkin, cut into chunks 1 tbsp minced garlic 2 tsp fermented black soybeans 1 tsp plum sauce 1 tbsp cooking oil some water The Best Japanese Pumpkin Recipes on Yummly | Kabocha No Nimono - Japanese Simmered Pumpkin, Japanese Pumpkin And Tofu Soup, Miso Noodle Soup I made the decision to purchase the wood one you have listed on the shop page. It has a long handle and very sturdy. As an Amazon Associate I earn from qualifying purchases. Cut garlic clove into thin slices and combine Seasoning B in a small bowl. By the way, we share something in common, my middle name is Namiko too. The flavor was just right. Normally, I just estimate my ingredients. How nice to have your own farm! 9.9 g Please do not overcook it because it will easily break when you stir-fry. I used Korean seasoning called Gochujang (hot pepper paste) for flavoring this dish. In a large non-stick frying pan or wok, heat oil on medium heat and cook garlic until fragrant. Hi Nami, Thank you so much for taking the time and share your inputs! I did peel the skin off after slicing the kabocha. Thanks! Do you peel the squash? Isn’t it simple yet it tastes so delicious? . It made me think of sharing this easy and quick Kobocha recipe today. Hi J! xo. Hi J! Cut kabocha into thin slices to make tempura. Like this one, very basic… I have a tall one and short one. I like using GIF spatula these days (blue one you see in my latest video/pictures) so I didn’t list. I looked at the Shop section on your site. It’s a bit spicy so please adjust the amount of Gochujang to your liking. My Morher used to make this for my Father and I didn’t realize it was so easy. Thanks so much for writing your kind feedback! Pour 1 Tbsp. Enjoy! This is a great side dish to accompany a Japanese meal. I think… my English is not as good so my sentence structure and words are very simple. Add the meat and cook until it is cooked through. I like the other wooden spatula that I listed on the shop though. I’m quite behind in responding to you individually but I want to let you know I’m working on catching up with the responses. You can steam if you like, instead of the microwave. Also it protects the orange part becoming too soft and mushy. I was wondering what would be a substitute for Gochjang. Add all of the ingredients to a pan, along with the pan juices from the pork and a little more dashi if needed. In a microwave-safe container, put sliced Kabocha inside. It was so good. It’s one of my favorite now. I went to the shop page and find the Scanwood wood spoon you have listed. This post may contain affiliate links. Thanks! I also found your recipe for kabocha soup and will try that next. I made this other day and it was so delicious! And it’s so cool we have the same name!!! Leave skin on (the texture of the cooked skin is great!). Cut pumpkin into wedges. So happy to hear that. When Kabocha is fully cooked, add Seasonings B and shake the frying pan to mix all together. water on top and close the lid. You want to keep the slices instead of mushy texture, so you have to cut into slices first and then cook until just tender (and you will stir fry more). Mine is 菜美子, but a lot of people have 奈美子. Kabocha is sometimes referred to as Japanese pumpkin or Kabocha squash in the US. Place the pan in high heat and bring it to boil. It’s “okay” quality… not the best. But your recipes, instruction and illustrations are so easy to follow that it makes for an enjoyable experience. You can boil the kabocha until firm but tender. Kabocha (Japanese pumpkin) stir fry with ground pork, spicy Gochujang (hot pepper paste), oyster sauce, and soy sauce! Do you know how you write yours? If the skin is in good condition, there's no need to peel it. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. I bought a set of wooden spatula at Bed Bath Beyond like… over 10 years ago and I’m sure that was part of it. Thank you so much for reading, and till next time! Also, I am deciding between buying a wood spoon or a wood saute paddle. If the liquid evaporates, add extra broth. Thanks! A simple yet satisfying stir fry dish you’ll enjoy when kabocha is in season. Hi Nami, thank you for your reply. . Hi Janice! Thank you so much for your kind feedback! I tried this recipe this evening. In this recipe, after slicing the squash thin and then microwaving for 2 minutes is called for. LOL!!! Personally, I’ve been using the rubber spatula for sautéing a lot (the GIR spatula is very firm unlike other rubber spatula so the tip won’t bend or flimsy at all). I prefer one with a cap. Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! It might work for my cooking but may not be yours. But make sure not to overcook or else it will easily break while you stir fry. Dear Namiko San Some times I’d like to share your food preparation did it need permission or not?? Cut in half, and again into quarters. Thanks for sharing! Hi Nami, Thanks for sharing this receipt. Cut in half and then cut into thin slices Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Scoop out the seeds then cut into 1"x1" … Serve as a main meal during the colder winter evenings. Another question: From your experience, Do you have any recommendations on olive oil dispenser? Hi Nami, Kabocha is now one of my favorite vegetables. PRINT Ingredients. We have buttercup squash which is similar in flavor and texture so I will use that One question: I don’t have a microwave oven, so I was thinking of steaming it on the stove — Have you tried that or would a different cooking technique be better? Design by, neutral-flavored oil (vegetable, canola, etc). . Hi Darlene! It is so convenient. Cut kabocha into small chunks about 1 and 1/2 inch cube. And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan. This is a Japanese style sweet and savory pumpkin recipe. *Cooking time may vary depending on your microwave and the amount of Kabocha. Hi J! Notify me of followup comments via e-mail. Your tutorial on cutting kabob ha says to microwave for 3 minutes. Hi Alesia! It’s the beginning of fall and various pumpkin recipes are starting to appear on websites and magazines. Adding pumpkin to this homely favourite gives the curry an extra hint of sweetness, which contrasts well with the mixture of spices in the curry roux. Do u have any suggestions on which one to choose? I’m’ so happy to hear you liked it! It’s a one-pan wonder for weeknight dinner. Thanks so much for your kind feedback! If Kabocha is still hard to eat, cook a little bit longer. I’m glad to hear you like the way I write my recipes. Where do you share my recipe? In my how to cut kabocha tutorial we microwave 2-4 minutes so that you can cut the tough kabocha in half and into slices (it’s optional in case you can’t really cut kabocha). To serve, place the mash onto a large serving platter and slice the pork belly. Hi Elizabeth! Which would make sense since pumpkins may well have been introduced to Asia from their native America by Iberian traders. For example, tempura is a popular way to cook kabocha. Serve immediately. Remove Kabocha seeds with a spoon. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Is this the one you mentioned (ur favoriate)? . How to make it. If you cook too long, it gets mushy. Thank you everyone for your kind comments and messages for the CBS San Francisco’s Reader’s Choice Award I received last week.