This amazing day, it’s Brad, welcome to my cooking guide website. Now, I will show you a way to prepare a distinctive dish, mapo kabocha squash. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really tasty.
Mapo Kabocha Squash is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Mapo Kabocha Squash is something that I have loved my whole life. They are nice and they look fantastic.
Kabocha squash is roasted with shallots, tossed in a Thai style vinaigrette, and topped with fresh cilantro. There are so many amazing flavors in this Thai Roasted Kabocha Squash! Kabocha squash (also known as Japanese pumpkin カボチャ), is a winter squash that is much smaller in size than regular pumpkins. The green skin is hard and requires a firm and steady hand to peel it away.
To begin with this particular recipe, we have to prepare a few components. You can have mapo kabocha squash using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mapo Kabocha Squash:
- Prepare 200 grams Kabocha squash
- Take 150 grams Ground pork
- Get 1/3 Leek
- Get 1 big thumb-sized piece Ginger
- Make ready 1/2 tsp Chinese chicken stock powder
- Get 1 tsp Doubanjiang
- Get 1 tsp Sugar
- Take 1 tbsp Sake
- Get 1 tbsp Soy sauce
- Take 1 tbsp Vegetable oil
- Prepare 1 tsp Sesame oil
If you haven't heard of kabocha, now's the time to get to know the tasty Japanese squash. It has a fluffy texture similar to chestnut and a sweet flavor that tastes like sweet potato mixed with. Kabocha squash - often called "Japanese pumpkin" - is Asian cousin to the more common type of butternut squash we find here in the US. They don't exactly look the same, though.
Instructions to make Mapo Kabocha Squash:
- These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
- 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.
- 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.
- Add ground meat and saute some more. Once the meat has broken up, add kabocha.
- 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.
- 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.
- Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done. Serve garnished with scallions and parsley.
Kabocha squash - often called "Japanese pumpkin" - is Asian cousin to the more common type of butternut squash we find here in the US. They don't exactly look the same, though. Kabocha squash looks more like a small green pumpkin (hence its nickname), while butternut squash has a more beige skin and is more oblong in shape. In a large pot, heat the oil over medium-high until it shimmers. Add the tomato paste and cook, stirring, until caramelized,.
So that’s going to wrap it up with this exceptional food mapo kabocha squash recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
