It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.
1/4 kabocha, peeled and chopped
1/4-1/2 small onion, diced
a little oil
1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)
2 cups water
fresh ground pepper to taste
milk or soy milk, optional
In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water. Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit. Puree everything using a blender, food processor or immersion blender. Reheat if necessary. This will be on the thick side. You can thin it with water or milk/soy milk/cream if desired.
I ran out to the supermarket to buy kabocha squash because I was sure I had already posted my carrot coconut curry soup recipe and I wanted something new to post. Looking through my recipe list I found that I was wrong. I guess I’ll have to post that soon. As you can see in the picture, I left the rind on this time. Depending on your view on the nutrients in skin/rind versus scary chemicals stuck to skin/rind question you may want to remove it. I am more on the nutrients in skin/rind side but sometimes remove it for clarity of color purposes.
This is a nice warming soup for a cold day. I had it with homemade rye flatbread and a grilled cheddar sausage. Most of the ingredient proportions depend on your taste. I used less curry powder than I would have like to but I imagine that would have caused my 17 month old some discomfort.
Kabocha Coconut Curry Soup
1/4 kabocha squash
1/2 – 1 can coconut milk (350mL can)
1 small onion
a bit of oil
salt and pepper, to taste
curry powder, to taste
vegetable or chicken boullion cube (if your kabocha is bland)
Deseed and cut up your kabocha squash up into small chunks. Dice the onion and saute it in a bit of oil in a soup pot until translucent. Add the kabocha squash and enough water to cover the kabocha squash. Bring to a boil and simmer until the kabocha squash is soft. Puree using any method you like (I love my immersion blender), add the coconut milk and season to taste. Keep in mind that the curry powder will gain strength as it sits so if you are making this for later add a bit less curry powder. Serve hot.
I went into Tokyo today and had planned on bringing my lunch. When I realized how much stuff I had to take to daycare for my son, I gave up on the idea. That is the reason for the bento box presentation. Beautiful, isn’t it? I threw the dressing together in a minute. Salad dressings are all about personal taste so I’ll just give you the ingredients list and you can find your ideal mix. Just put everything in a jar and give it a shake.
In the mix: kabocha puree, miso, cider vinegar, sugar, water and salad oil
In the salad: lettuce, zucchini, carrot and red peppers
We had our annual Thanksgiving Dinner today. It was great spending time with the friends that have become our extended Japan family.
I did the turkey, made two pies, quick pickled beets and some stuffing. Friends brought potato salad (purple potatoes too), quiche, bread and cheese, green salad and roasted kabocha squash. Delicious.
I don’t have any new thanksgiving recipes because at Thanksgiving and Christmas I make the same thing every year. My mom perfected turkey dinner (in my opinion) and I make everything as close as I can to the way she does.
Dessert was pumpkin pie and pumpkin cake. Actually, both were made with kabocha but it doesn’t have the same ring to it. The Keitai Goddess made the cake using my recipe and it tasted better than when I make it.
Two days ago I found this pumpkin macaroni and cheese recipe on the (never home)maker blog and decided it would either be amazing or weird. I had to try it either way. I made it using ingredients common in Japanese supermarkets so cheddar is out. One and a half cups of cheddar would cost an arm and a leg providing you could find it. I used grated pizza cheese which made for a milder flavor. I think next time I will use half pizza cheese and half stronger cheese (my supermarket has reasonable grated Gouda). Despite the mild flavor I loved it. I think it would be best on steamed veggies which is what I’ll try with the leftovers. You can’t actually taste the kabocha in this sauce but it and the chickpea puree add some nutrients. Not that you can really call this healthy as there is a lot of cheese in it. I usually can’t eat creamy sauces but this one was okay for me – it must have been the kabocha and chickpeas. I’ll just post the ingredients list and you can find the method in the original post here.
Kabocha Cheese Pasta
1-1/2 cups pasta (I used ballerine)
1 tablespoon olive oil
1 tablespoon flour
1/2 cup soy milk (regular would be fine)
1/2 cup kabocha puree (unsweetened)
1-1/2 cups shredded cheese
1/4 cup pureed garbanzo beans
1/2 head broccoli, chopped and steamed
1/2 carrot, diced and steamed
1/8 teaspoon paprika
1/8 teaspoon pepper
The method is here.
It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.
Rice balls: salmon and ao nori
Soup: this kabocha soup made with kombu instead of chicken stock
Greens: baby bok choy sauted in a bit of oil and seasoned with Mary’s Mixed-Up Sea Salt
My mom went off to the grocery in search of ground sesame seeds and returned with kinako powder, aka soy bean powder. There is only one ingredient in it. Nutrition stats for 100g: 437kcal, 35.5g protein, 23.4g fat, 31g carbohydrates. Not bad. Remember one gram of carbohydrates or protein equals four kcal and one gram of fat is nine kcal.
My mission now is to use this rather large bag up. First up: oatmeal.
Kabocha Kinako Oatmeal
Add the following to the pot:
Add the following to your bowl:
3 tablespoons mashed kabocha squash
a sweetener of your choice (I used blackstrap molasses)
2-3 tablespoons granola
1 heaping tablespoon kinako powder
Mix in the kinako powder before you dig in – it has a strong flavor.
I found this recipe last year when I was on a jam kick. It is a blog called ‘atto recipe’ (あっとレシピ) and was posted in Japanese. This was a surprise. I was actually expecting to find this to be only mediocre but was pleasantly surprised. My mother’s (and grandmother’s) pumpkin pie recipe uses orange juice so I was expecting to cinnamon and ginger missing from this jam recipe. This jam is very fruity, a bit tart and sweet – altogether a great recipe and a future repeat. Also, a great color. Me thinks it will be toast for breakfast tomorrow.
zucca-san from あっとレシピ
420g kabocha, peeled, deseeded and chopped into large pieces
1/2 cup granulated sugar (I used brown this time)
350cc orange juice
splash of lemon juice (I roughly squeezed half a lemon)
Add all ingredients to a large saucepan and bring to a boil. Boil until the kabocha is tender. Turn off the heat and puree everything. Heat again and then put in sterilized jars.
I got 2 1/2 x 200mL jars and 2 x 100mL jars. Giving the little ones away tonight.
As like all recipes that were originally posted in Japanese, I cannot guarantee that what I did was exactly what the author did.
The pumpkin (actually, kabocha) recipes continue. This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it. It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day. I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe. I always make a half batch and have posted that with small alterations.
Delicious Kabocha Bread
Submitted by: v monte on allrecipes.com
Original recipe here
1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
Preheat the oven to 170C.
Mix all the dry ingredients together with a whisk in a large bowl. Mix all of the wet ingredients together in a small bowl. Make a well in the center of the dry ingredients and add wet. Mix until combined. Half fill prepared loaf pans with the batter. Bake for one hour. I used small loaf pans and baked them for about 40 minutes. Cool and serve. Tastes great the next day.