Japanese Kabocha Pumpkin Recipes

JAPANESE SIMMERED KABOCHA

Steps:

• Gather all the ingredients.
• In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
• Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
• Remove the seeds and membrane from the kabocha and microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
• Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
• In a large pot, place the kabocha pieces in a single layer, skin side down.
• Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
• Cook on medium high heat and bring it to a boil.
• Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
• Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
• Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.

MIKA'S KABOCHA CAKE (PUMPKIN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
• Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
• Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 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.