Tag Archives: 南瓜

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Kabocha Bread

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Here is another simple bread recipe using kabocha this time!
It ca easily be used for sandwiches and even hamburgers!

Kabocha Bread!

INGREDIENTS: For 8 balls

-All-purpose flour: 4 cups
-Egg: 1
-Lukewarm water: 120 cc/ml
-Oilve oil: 2 tablespoons
-Brown sugar: 1 tablespoon
-Salt: 1 teaspoon
-Dry yeast/yeast powder: 2 g
-Kabocha: 100 g

RECIPE:

-Pour all ingredients, except kabocha, into the bowl of the Home Bakery (see above pic) and set for a first fermentation and switch on.

-Cut the kabocha into small pieces. Boil until soft. Drain well and pass through a sieve to obtain a puree.

-Once the dough has been fermented, take out of the Home Bakery mold. Mix it with the kabocha puree and knead well.

-Form a ball (it’s ok if some kabocha is still visible) and drop it in the Home Bakery mold. Set it for a first fermentation agan and switch on.

-Once the fermentation is finished take dough out and form 8 equal-sized balls.

-Sprinkle balls with flour and let rest on a oven hot plate for a second fermentation.

-When econd fermentation has been finished bake for 10 minutes at 200 degrees Celsius.

Sandwich samples:

Deep-fried chicken burger!

Bacon sandwich!

Ham sandwich!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Cuisine: Fried-Stewed Kabocha

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I’ve already have introduced a similar basic recipe, but with dashi and and without precise ingredients quantities.
Many people in Japan believe that Kabocha originates from Japan.
Actually it was introduced to Asia a long time ago after it was discovered on the American Continent.
Even the etymology is not Japanese as it refers (apparently, but nothing sure about that!) to the varieties first grown and developped in Cambodia, according to the same Japanese who can’t get enough of them and mostly import them from Tonga, of all places!
Here is a more precise and little different recipe of this vey popular vegetable:

Kabocha no Itame-ni/南瓜の炒め煮/Fried-Stewed Kabocha!
Dedicated to my new friend, Vegansarus!

INGREDIENTS: For 2~4 persons

-Kabocha/Pumpkin: 500 g
-Leeks: 1/2 cup/100 ml/cc (finely chopped)
-Oil (of your choice): 3 tablespoons
-Fresh ginger: 5~6 thin slices (fresh ginger)
-Water: 1 ~ cup/200ml/cc~
-Soy sauce: 2 tablespoons
-Sugar: 1 tablespoon
-Salt: 1/2 teaspoon

RECIPE:

First take the stem end out. It sounds evident, but you will make things hard for you if you skip that simple step!

Turn the kabocha over (now you understand why you have taken the stem out?). Cut in half through the middle. Take care not to slip and cut your fingers!

Having cut the kabocha in half, cut it again in half (fourth). The raw kabocha might be hard to cut. There is no need to use brute force. Cut it slowly!

This will make it easy to scoop out (and discard the seeds).

Cut each quarter again across as shown in above picture.

Then cut again as shown in above picture for individual pieces.

The next step is bit of a pain, but absolutely necessary.
Cut away the skin edges as shown in above picture.
Why?
-1) for a more even cooking.
-2) the edges will turn hard and will be diificult to bite through. You might even cut your lips. Believe me!
-3) the kabocha wedges will not break down upon stewing.

The kabocha wedges as they should be before stewing!

In a saucepan drop the oil, leeks and fresh ginger. Fry them for a while, then drop in all the kabocha. Fry for a while on a medium fire.

-Add water, soy sauce, sugar and salt. Lower fire. Cover with lid. Stew for 15 minutes or until the kabocha is soft. The point for better taste is the preliminary frying!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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Kabocha Lemon Cupcakes

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It seems I have finally caught the “cupcakes disease”. I cannot fail being attracted to cupcake recipe, but with the difference I’m only interested in the Japanese varieties!

Kabocha, or Cambodia abóbora in Latin, originally came from the Andes region in South America but was develpped as the present variety in Cambodia, hence its name.
The Japanese grow a lot of them but they have to import them notably from Tonga in the South Pacific to satisfy the enormous demand!

Here is a very simple recipe for people in a hurry!
Kabocha Lemon Cupcakes!

INGREDIENTS: 8~10 cakes

-Hot-cake mix: 200 g
-Honey (liquid): 3 tablespoons
-Kabotcha (or pumpkin): 3 tablespoons (mash them first)
-Lemon juice: 2 tablespoons
-Milk: 60 ml
-Unsalted butter: 80 g
-Eggs: 2 large
-Almond slices (to taste)

RECIPE:

-Pre-heat oven to 180 degrees Celsius. Bring butter back to home temperature.

-In a bowl mix the eggs and butter well until smooth. Add honey and mix. Add mashed kabocha and mix.

-Add milk and mix. Add hot cake mix (powdered mixture) and mix well.

-Add lemon juice and mix well.

-Fill cups up to 6 or 7 tenths of their depths. Decorate with almond slices

-Bake in oven at 180 degrees Celsius for 2~23 minutes.

Easy, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet

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Japanese Cakes/Wagashi 13: Kabotcha/Pumpkins

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WAGASHI-PUMPKIN-1

Just found this recipe to please vegans (and others) with a sweet tooth:
Japanese Cake/Wagashi: Pumpkin/Kabotcha Wagashi!

INGREDIENTS: For 5 cakes
-Pumkin paste: 20 g
-Rice flour: 30 g
-Sugar: 12 g
-Water: 50 ml
-Sweetmeats/Anko (See Recipe here)
-Cornstarch: enough for operation
-Pumpkin seeds or pine nuts: 5 (for decoration)

RECIPE:

WAGASHI-PUMPKIN-2
-Peel skin from pumkin and heat pulp inside microwave oven until soft enough to make paste. Let cool down completely.

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-In an oven bowl mix well punpkin paste, rice flour, sugar and water until it becomes bubbly. Cover with cellophane paper and heat for 40 seconds at 700W inside microwave oven.

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-Work the paste until smooth.

WAGASHI-PUMPKIN-5
-Using cornstarch to work paste more easily as it will easily stick to yor fingers, divide the paste into 5 identical portions.

WAGASHI-PUMPKIN-6
-Divide sweetmeats/anko into 5 identical parts and fashion them into small balls.
Coat your fingers with a little cornstarch and completely wrap sweetmeat/anko ball with pumpkin paste as shown in picture.

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-Make indents around the ball with a wooden sticks to shape the ball into a small pumpkin.

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-As soon as the ball is finished, gently brush away whatever cornstarch is left on the surface.

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-On top of each pumpkin cake place a seed for decoration and effect!

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-That is how your “pumpkin” will look when you cut it!

NOTE:
You can sieve the pumpkin pulp first for a finer texture.

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