Chaos and Cuisine!!

Follow the adventures of Sean and Katrina as they save the world, battle evildoers, and explore world cuisine!

Tuesday, January 18, 2011

Seven Samurai

Kabocha is a type of squash known as "Japanese pumpkin". It looks like a buttercup squash, in fact. Almost identical. If they are one and the same, somebody should let me know- I'll be buying buttercup squash by the bushel.

Just calling these dark green squash pumpkin doesn't do it justice. It has a thin shell, easily removed with a vegetable peeler, allowing it to be cooked in ways one simply can';t a normal Pumpkin.

Simmered Sweet Kabocha
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:
1 lb kanocha
1 c water
4 tbsp sugar
1 tbsp soy sauce

Preparation:
Peel the kabocha using a vegetable peeler (unlike Western pumpkins, it will peel easily), and then cut it into 1 1/2 inch pieces.

Cooking:
Put water, sugar, soy sauce, and kabocha into a pot. Turn on high heat and bring to a boil, and then lower to a simmer and cover. Simmer for 15 minutes, or until the water is almost gone.


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