KABOCHA PUMPKIN HOT POT
Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 13
Steps:
- Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
- Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
- Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
- Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.
KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)
Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!
Provided by lilyumestar
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
- Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
- Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
- Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
- Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
- Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g
HOT POT AT HOME
Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
- Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
- Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
- For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
- For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
- Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
- Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
- Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
- Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
- Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.
More about "kabocha pumpkin hot pot recipes"
13 DELICIOUS KABOCHA SQUASH RECIPES TO MAKE THIS SEASON
From justonecookbook.com
Reviews 21Published Sep 28, 2022Estimated Reading Time 6 mins
- Kabocha Squash Soup. Soup is mandatory when kabocha squash is in season. This kabocha squash soup requires just a few simple ingredients. It’s rich and creamy yet so good for you.
- Kabocha Salad. Sweet golden kabocha is boiled and mashed until fork-tender, and then combined with sliced cucumber, crispy bacon, and tossed with creamy Japanese mayo.
- Kabocha Gratin. Kabocha gratin with a Japanese twist is the ultra comfort food in cold weather months. In this recipe, tender chunks of sweet kabocha, umami mushrooms, sweet onion, garlic, and macaroni are cooked in a creamy béchamel sauce, topped off with panko breadcrumbs, and baked until crispy golden.
- Japanese Roasted Kabocha Squash. Thinly sliced and oven-baked until slightly charred and fork-tender, these roasted kabocha squash are possibly the easiest way to enjoy the seasonal gem.
- Kabocha Pork Stir Fry. Cut any leftover squash into thin slices and make this stir fry for a quick and protein-rich weeknight dinner. Seasoned with a sweet and spicy sauce called gochujang (Korean hot pepper paste), it is not-your-typical-stir-fry but a bold and robust meal to serve with steamed rice.
- Kabocha Miso Soup. Hearty and flavorful, this hearty miso soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It’s vegan, easy to make, and incredibly delicious!
- Kabocha Tempura. Who can resist delicious crispy homemade kabocha tempura? Learn the tips and techniques for best tempura here.
- Simmered Kabocha Squash. Cooked in a savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients like vitamins, beta-carotene, fiber, and antioxidants.
- Vegetarian Japanese Curry. This flavorful vegetarian curry is loaded with colorful vegetables like kabocha squash, eggplant, asparagus, and king oyster mushrooms.
- Kabocha Croquettes. One of the best treats to make with kabocha squash is these crunchy Japanese pumpkin croquettes or kabocha korokke! Crispy on the outside and naturally sweet and savory on the inside, these croquettes are simply irresistible.
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6 KABOCHA RECIPES TO TURN YOU INTO A JAPANESE PUMPKIN …
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- Kabocha no Nimono. In Japanese cuisine, boiled or stewed food is referred to as nimono. Although simple, this cooking method can create dishes with complex flavors and textures, and when pumpkin is prepared this way, its full range of flavors can be uncovered.
- Japanese Kabocha Salad. If you've ever made potato salad, pumpkin salad is a very simple task. For this recipe you'll need: Pumpkin 300g. Bacon 30g. Half a cucumber 50g.
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