Recipe of Any-night-of-the-week Mapo Kabocha Squash

Mapo Kabocha Squash. 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. A quick tutorial on how to prepare kabocha squash!

The Best Kabocha Squash Recipes on Yummly Kabocha Squash Maple Oatmeal, Kabocha Squash, Kabocha Squash. This roasted kabocha squash is the perfect side. 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. Prepare 1 of big thumb-sized piece Ginger.
5. Prepare 1/2 tsp of Chinese chicken stock powder.
6. It's 1 tsp of Doubanjiang.
7. You need 1 tsp of Sugar.
8. It's 1 tbsp of Sake.
9. You need 1 tbsp of Soy sauce.
10. Prepare 1 tbsp of Vegetable oil.
11. You need 1 tsp of Sesame oil.

Kabocha squash is one of my favorite winter squashes. It's sweet yet savory and honestly the perfect addition to a wide variety of recipes! Kabocha squash is a nutritious, flavorful, easy-to-cook variety of Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh.

Mapo Kabocha Squash instructions

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..

Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its Regular consumption of kabocha squash can help your complexion and even reduce the appearance of scars and blemishes. 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. 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.