Japanese Kabocha Pumpkin Recipes

JAPANESE STYLE SIMMERED SWEET KABOCHA

Steps:

• Cut kabocha into small chunks about 1 and 1/2 inch cube.
• Leave skin on (the texture of the cooked skin is great!).
• Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
• Place the pan in high heat and bring it to boil.
• Turn down the heat to low.
• Simmer kabocha until the liquid is almost gone.
• Serve warm or cold. (I prefer it cold).

JAPANESE (KABOCHA) PUMPKIN

Steps:

• Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
• Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
• Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.

MIKA'S KABOCHA CAKE (PUMPKIN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.
• Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.
• Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.