Kabocha
かぼちゃ (hiragana)
南瓜 (kanji)
*jisho.org*
is a squash, looks a lot like a super cute tiny pumpkin.
A winter squash, is easy to cook, rich in beta-carotene/Vitamin A, fiber, and iron.
PPS Vitamin A is good for hair/skin/eyes, as well as healthy white blood cells and your immune system. For all of us visually challenged beauties.
I have always wanted to cook kabocha.
It is so cute, and stewed veggies are always appealing.
So while I was at HMart (Blalock), I decided to pick up a small one.
A: I have never cooked kabocha so I would rather risk ruining a small batch, than a large batch.
B: I wasn't sure what to not/expect.
かぼちゃ (hiragana)
南瓜 (kanji)
*jisho.org*
is a squash, looks a lot like a super cute tiny pumpkin.
A winter squash, is easy to cook, rich in beta-carotene/Vitamin A, fiber, and iron.
PPS Vitamin A is good for hair/skin/eyes, as well as healthy white blood cells and your immune system. For all of us visually challenged beauties.
I have always wanted to cook kabocha.
It is so cute, and stewed veggies are always appealing.
So while I was at HMart (Blalock), I decided to pick up a small one.
A: I have never cooked kabocha so I would rather risk ruining a small batch, than a large batch.
B: I wasn't sure what to not/expect.
So I get home.
This is when I start looking up recipes, and when I found a recipe for
Kabocha No Nimono
南瓜の煮物
So I opened up the post with Kabocha
の
"No"
In this case,
(I assume based on what knowledge I DO posess)
would be the way the Kabocha is prepared
'No' is typically a means of showing possession similar to how we use " 's " in English
example: classroom's whiteboard
きょうしつ の ホワイトボード (katakana- bc it's a borrowed word)
教室
classroom 's whiteboard
Nimono
にもの
煮物
cooking by stewing/simmering
*jisho.org*
南瓜の煮物
so Stewed Kabocha.
right?
LMK if I am misinterpreting here.
I only took one year in college and self taught in 5th grade XD
This is when I start looking up recipes, and when I found a recipe for
Kabocha No Nimono
南瓜の煮物
So I opened up the post with Kabocha
の
"No"
In this case,
(I assume based on what knowledge I DO posess)
would be the way the Kabocha is prepared
'No' is typically a means of showing possession similar to how we use " 's " in English
example: classroom's whiteboard
きょうしつ の ホワイトボード (katakana- bc it's a borrowed word)
教室
classroom 's whiteboard
Nimono
にもの
煮物
cooking by stewing/simmering
*jisho.org*
南瓜の煮物
so Stewed Kabocha.
right?
LMK if I am misinterpreting here.
I only took one year in college and self taught in 5th grade XD
This is more what I was looking for.
Something simple and closer to a traditional dish.
Not super into fusion, especially when familiarizing myself with an ingredient for the first time.
Granted, the dashi is very potent,
but I know what the dashi broth is like and with that knowledge I can have a better feel for the taste of the squash itself.
Maybe next time I will make something sweeter, since kabocha is actually sweet.
Something simple and closer to a traditional dish.
Not super into fusion, especially when familiarizing myself with an ingredient for the first time.
Granted, the dashi is very potent,
but I know what the dashi broth is like and with that knowledge I can have a better feel for the taste of the squash itself.
Maybe next time I will make something sweeter, since kabocha is actually sweet.
http://www.japanesecooking101.com/kabocha-no-nimono-simmered-pumpkin-recipe/
This is the recipe I followed,
and UNLIKE the sundubu situation lol
I followed just this one recipe!
Luckily there were no major substitutions needed, hence only heeding once recipe.
I already had dashi packets, so I wasn't going to make broth by de-gutting dried anchovies.
(MAYBE one day I will do things the complete correct way, but I am not willing to go out of my way to find dried anchovies, and then also de-gutt them.) D:
ALSO, I had leftover dashi broth from my sundubu, so I planned on utilizing it
but since it wasn't enough for the recipe I still had to prepare another packet.
Things you NEED:
3 cups (720ml) Dashi *I had some left over, but I still had to make more since it wasn't enough)
2 1/2lb Kabocha (pumpkin) *I totally didn't have 2.5lbs but that is ok bc I love broth!*
2 Tbsp sugar (I substituted agave)
1 1/2 Tbsp soy sauce
1/4-1/2 tsp salt
1 Tbsp sake (type of sake was not specified, so I bought sake I wanted to drink and went with it)
Things that will make your life easier:
* A cutting board that is bigger than the squash you just bought.
* A long knife, suitable for cutting vegetables.
N00bs, Don't try this with a paring knife.
Honestly, I ended up using a bread knife. Weird, right?
It was pretty hard cutting this sucker up.
* A 1/4 tsp,
1 TBSP,
1/2 TBSP,
and 720ml instruments
* A pot large enough for all the kabocha.
* Sake you WANT to drink.
You only need a dab.
WHENEVER you cook with alcohol, best rule to go by?
Cook with what you would drink.
Don't buy crap just because you need a little,
and don't buy stuff you wouldn't be inclined to drink normally.
Let's Begin!
Remove seeds.
I had a paring knife at this point in the game, btw.
So I was attempting to scrape it all out with the knife.
UM, it was ok, definitely not efficient. Maybe I will try a spoon next time?
Cut Kabocha in 3" square pieces.
Cut off sharp edges on the kabocha pieces.
So when I read this, I was worried.
Will these be dangerous to eat if I leave these sharp? D:
I debate with myself for a minute and before finishing either argument,
immediately square off all corners.
#BetterSafeThanSorry
Boil Dashi in a pot and place Kabocha in it.
for a look at dashi (packets) take a gander at the previous post on sundubu jjigae.
http://bellinissima.weebly.com/main/-myfirsttime
So when I read this, I was worried.
Will these be dangerous to eat if I leave these sharp? D:
I debate with myself for a minute and before finishing either argument,
immediately square off all corners.
#BetterSafeThanSorry
Boil Dashi in a pot and place Kabocha in it.
for a look at dashi (packets) take a gander at the previous post on sundubu jjigae.
http://bellinissima.weebly.com/main/-myfirsttime
Add
2 TBSP Sugar (I subbed agave),
1 1/2 TBSP Soy Sauce,
1/4 tsp salt,
and 1 TBSP Sake (I used Sayuri Nigori bought at HMART Bellaire)
to the kabocha.
2 TBSP Sugar (I subbed agave),
1 1/2 TBSP Soy Sauce,
1/4 tsp salt,
and 1 TBSP Sake (I used Sayuri Nigori bought at HMART Bellaire)
to the kabocha.
Reduce heat to Medium low,
and cook another 15-20 minutes to reduce the broth.
I cooked covered, perhaps I should have cooked with the lid off?
Remove from heat and let it sit covered until cool.
As it cools, Kabocha will absorb more of the flavor from the broth.
Granted, I had a lot of broth for the amount of kabocha I had.
The dashi did dominate but not in an uncomfortable powerful way.
That, and I particularly like dashi.
and cook another 15-20 minutes to reduce the broth.
I cooked covered, perhaps I should have cooked with the lid off?
Remove from heat and let it sit covered until cool.
As it cools, Kabocha will absorb more of the flavor from the broth.
Granted, I had a lot of broth for the amount of kabocha I had.
The dashi did dominate but not in an uncomfortable powerful way.
That, and I particularly like dashi.
By the time I get this to the table, I am very excited.
I did it all by myself, thanks to #JapaneseCooking101's recipe.
I did not watch the whole video before attempting this on my own.
I also wasn't sure if I could/should eat the rind.
so I ate the meat first and threw the first few rinds out.
Then thought, meh, I washed it...
and it's not like it's a poisonous thing...
F*IT let's do this thing!
AND, YES, THE RIND IS EDIBLE!
TOTALLY GO FOR IT!!!
(I looked it up while typing this post lol)
it, along with the meat of the squash gets pretty soft.
YAY
Try it for yourself!
Check out how I did it here:
I did it all by myself, thanks to #JapaneseCooking101's recipe.
I did not watch the whole video before attempting this on my own.
I also wasn't sure if I could/should eat the rind.
so I ate the meat first and threw the first few rinds out.
Then thought, meh, I washed it...
and it's not like it's a poisonous thing...
F*IT let's do this thing!
AND, YES, THE RIND IS EDIBLE!
TOTALLY GO FOR IT!!!
(I looked it up while typing this post lol)
it, along with the meat of the squash gets pretty soft.
YAY
Try it for yourself!
Check out how I did it here:
LINKS!
If you should ever desire to grow your own kabocha:
If you should ever desire to grow your own kabocha:
Dashi
Vegetable knife
(this particular one is more of a splurge/luxury vs budget friendly but worth taking a gander)
(this particular one is more of a splurge/luxury vs budget friendly but worth taking a gander)
granite cutting board
bc WHY NOT
bc WHY NOT