Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mapo kabocha squash. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest. Kabocha squash is a nutritious, flavorful, easy-to-cook variety of Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin.
Mapo Kabocha Squash is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mapo Kabocha Squash is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have mapo kabocha squash using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mapo Kabocha Squash:
- Get 200 grams Kabocha squash
- Take 150 grams Ground pork
- Make ready 1/3 Leek
- Make ready 1 big thumb-sized piece Ginger
- Make ready 1/2 tsp Chinese chicken stock powder
- Take 1 tsp Doubanjiang
- Prepare 1 tsp Sugar
- Prepare 1 tbsp Sake
- Take 1 tbsp Soy sauce
- Take 1 tbsp Vegetable oil
- Make ready 1 tsp Sesame oil
Its benefits include skin care, improved vision You will also find kabocha squash as one of the ingredients in vegetable tempura. Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds This healthy winter squash and chickpea salad is laced with a nutty. Kabocha Squash can turn your kitchen into a fall food festival.
Steps to make Mapo Kabocha Squash:
- These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
- Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes. Finely chop the leeks and ginger.
- Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger. Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.
- Add ground meat and saute some more. Once the meat has broken up, add kabocha.
- Once the kabocha is coated in oil, add the Chinese soup. Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.
- It is done if you can stick a bamboo skewer through a kabocha. Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.
- Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done. Serve garnished with scallions and parsley.
Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Mapo Doufu, or Mabo Tofu (マーボー豆腐) is a popular Chinese dish in Japan. Sweeter and less spicy than the Sichuan original Mabo Tofu. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.
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