KABOCHA SQUASH PIE (JAPANESE PUMPKIN PIE)
Kabocha, a Japanese winter squash, tastes a bit like sweet potato as well as pumpkin so you can enjoy a bit of both!
Provided by lilyumestar
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the graham cracker crumbs together with the flour in a mixing bowl. Mix in the soy butter until the mixture is crumbly. Make a well in the middle of the flour mixture. Pour in the soy milk, and stir to make a soft dough. Turn the dough out onto a lightly floured surface, and knead briefly. Wrap in plastic wrap, and refrigerate for about 20 minutes.
- Roll out the dough onto a lightly floured surface to about 1/4 inch thick. Fit the crust into a 7 inch diameter pie plate. Use a fork to poke holes in the bottom.
- Bake the crust in the preheated oven until pale gold, about 15 minutes. Cool on a rack.
- Pour about 1 inch of water into the bottom of a pan. Place the kabocha into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
- Place the kabocha into a blender or bowl of a food processor, and blend until smooth. Stir the tofu, vanilla, sugar, cinnamon, and nutmeg into the kabocha mixture, and blend until very smooth. Pour into the prepared crust.
- Bake in preheated oven until center is set, about 20 minutes. Do not overbake or the filling will crack.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 65 mg, Sugar 10.4 g
JAPANESE STYLE SIMMERED SWEET KABOCHA
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.
Provided by Japanese Delight
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9
JAPANESE PUMPKIN SOUP (KABOCHA SOUP)
Make and share this Japanese Pumpkin Soup (Kabocha Soup) recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut pumpkin into large blocks and remove seeds.
- Place pumpkin on a plate and heat in microwave for one minute.
- Slice pumpkin thinly.
- Heat butter in saute pan and cook onion slices until softened (not brown).
- Add pumpkin slices to the pan and saute.
- Add chicken bouillon and water and simmer vegetables until softened.
- When cooked, whirl the vegetables and broth in a blender or food processor until smooth.
- Return to the pan and add milk.
- Heat the soup over low heat.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 106, Fat 5, SaturatedFat 3, Cholesterol 14.3, Sodium 422.4, Carbohydrate 14, Fiber 1.9, Sugar 3.6, Protein 3.1
JAPANESE (KABOCHA) PUMPKIN
This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.
Provided by Amy in Hawaii
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 30.3, Fat 2.3, SaturatedFat 0.2, Sodium 101.6, Carbohydrate 2.4, Sugar 2.1, Protein 0.2
KABOCHA (JAPANESE PUMPKIN) PIE WITH A COCONUT FLOUR CRUST
This tasty, even-lower-carb-than-pumpkin kabocha squash (aka Japanese pumpkin) pie has a texture very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask us. Some say it's a cross between pumpkin and sweet potato. This recipe is a 2-step process which requires the pie crust to be made first. For a Paleo, non-dairy version, just replace the heavy cream for full-fat coconut milk.
Provided by FitLivingFoodies
Categories Pie
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- COCONUT FLOUR PIE CRUST:.
- Preheat oven to 400 degrees.
- In medium bowl, beat butter, eggs, and salt together with a fork.
- Add coconut flour. Mix well, until there are no clumps.
- Gather dough into a ball, then pat it into a 9-inch greased pie pan.
- Prick dough with a fork several times.
- Bake for 9 minutes, then let cool.
- PIE FILLING:.
- Preheat oven to 400 degrees.
- In a large bowl whisk egg.
- To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
- Add heavy cream and kabocha puree to the bowl; mix well.
- Add coconut flour; mix until there are no more lumps.
- Add spices, sea salt and sweetener of choice; mix well.
- Pour mixture into premade pie crust.
- Carefully place pie on middle rack in oven.
- Bake 20-30 minutes or until a fork inserted into center comes out clean.
- Allow to cool for 10 minutes.
Nutrition Facts : Calories 290.5, Fat 28.9, SaturatedFat 17.5, Cholesterol 174.5, Sodium 377.3, Carbohydrate 4.9, Fiber 0.9, Sugar 1.1, Protein 4.3
ROASTED KABOCHA (JAPANESE PUMPKIN) SOUP
Make and share this Roasted Kabocha (Japanese Pumpkin) Soup recipe from Food.com.
Provided by Maggie
Categories Pumpkin
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F / 175°C.
- Cut kabocha in half, scoop out seeds and membranes, and set aside.
- Prick the kabocha flesh with a fork, brush with olive oil and place face down on a baking dish. Bake for about 40 mins at 350F/175°C or until tender.
- While the kabocha is roasting, clean and dry the seeds (as best you can) and toast them in a dry pan on med-high heat for about 5 minutes or until nicely golden brown and set aside. Alternately, you can bake them in the oven for about 10-20 minutes at 400F / 200°C.
- In a large pot, saute sliced onion in butter until soft.
- When the kabocha is soft, carefully (it's hot!) scoop the flesh in chunks out of the skin and add to the pot with onions. Alternately, you can wait for it too cool or roast it already peeled.
- Add the bouillon powder, water and cinnamon, and simmer for about 20 minutes. Cover the pot to keep it from splattering.
- Pour the mixture into a large bowl. In batches, puree the mixture in a blender (only fill about 3/4 or less full), and add it back to the pan. If you have an immersion blender, even better, and you can just puree it all in the pan.
- Stir in the milk and heat gently over low heat, stirring frequently. Mix in salt and pepper to taste, ladle into bowls and top with toasted seeds.
KABOCHA PUMPKIN HOT POT
Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 13
Steps:
- Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
- Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
- Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
- Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.
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