Tasty

Recipe of Perfect Mapo Kabocha Squash

By Easy Recipes 26 August 2020
Recipe of Perfect Mapo Kabocha Squash
Recipe of Perfect Mapo Kabocha Squash

Hey everyone, welcome to my recipe site. Today I will show you how to make a distinctive dish, Mapo Kabocha Squash. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Mapo Kabocha Squash Recipe. 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.

You can cook Mapo Kabocha Squash using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mapo Kabocha Squash

  1. Prepare 200 grams of Kabocha squash.
  2. It’s 150 grams of Ground pork.
  3. You need 1/3 of Leek.
  4. It’s 1 of big thumb-sized piece Ginger.
  5. Take 1/2 tsp of Chinese chicken stock powder.
  6. It’s 1 tsp of Doubanjiang.
  7. Make ready 1 tsp of Sugar.
  8. Make ready 1 tbsp of Sake.
  9. Prepare 1 tbsp of Soy sauce.
  10. It’s 1 tbsp of Vegetable oil.
  11. You need 1 tsp of Sesame oil.

Kabocha is also known as Japanese pumpkin or Korean pumpkin (danhobak).Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.This versatile winter squash will soon become your go-to fall ingredient.Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds

Mapo Kabocha Squash step by step

  1. These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup..
  2. 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..
  3. 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..
  4. Add ground meat and saute some more. Once the meat has broken up, add kabocha..
  5. 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..
  6. 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..
  7. Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done. Serve garnished with scallions and parsley..

It is also called kabocha squash or Japanese pumpkin in North America.I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes.

This healthy winter squash and chickpea salad is laced with a nutty.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.Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.Have you come across "Kabocha" squash in the market?

More Recipes