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Dear Mommy, it is Brad, welcome to my recipe website. Now, I’m gonna show you how to prepare a distinctive dish, [farmhouse recipe] kabocha squash rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really tasty.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Kabocha, the sweet Japanese squash, is a very versatile vegetable. Kabocha Gohan is a very easy to make rice dish that you can make in no time. Just plain salt and a bit of sake will enhance the sweet Kabocha flavor, and adds aroma to otherwise plain white rice.

[Farmhouse Recipe] Kabocha Squash Rice is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. [Farmhouse Recipe] Kabocha Squash Rice is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook [farmhouse recipe] kabocha squash rice using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Kabocha Squash Rice:

1. Take 1/8 Kabocha squash
2. Get 50 ml Sake
3. Prepare 1 tsp Salt
4. Get 1 Sesame salt
5. Make ready 540 ml Uncooked white rice

Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. You will also find kabocha used in stir-fries with noodles, curry rice, and simmered dishes. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.

Instructions to make [Farmhouse Recipe] Kabocha Squash Rice:

1. Take the seeds and fibrous insides out of the kabocha squash, and cut into 2 cm wedges.
2. Put the rinsed rice in a rice cooker. Add the sake plus water up to the regular 3 cup cooking line. Add the salt and mix.
3. Add the cut up kabocha squash, and cook the rice as usual.
4. When the rice is done, mix it up very gently from the bottom. Close the lid and let it steam for about 3 minutes, and it's done.
5. Sprinkle gomashio (sesame salt) and enjoy.

Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe. See more ideas about Kabocha squash recipe, Kabocha squash, Squash recipes. Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a winter squash with a tough, dark-green The BEST Pineapple Fried Rice on a Pineapple Bowl Recipe & Video - Seonkyoung Longest.

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