tag:blogger.com,1999:blog-1273490805343363580.post8195640336356933953..comments2024-02-09T07:18:40.958-05:00Comments on The Garden of Eating: Simmered Sweet Kabocha (Japanese Pumpkin)Unknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1273490805343363580.post-49649833630731392162016-10-01T12:18:54.324-04:002016-10-01T12:18:54.324-04:00I scrub the kabocha and put it in my crockpot whol...I scrub the kabocha and put it in my crockpot whole, on low - seeds, stem and all. 6-8 hours later I remove the stem and seeds and puree the skin and flesh together (depending on how thick the skin of a given kabocha).<br /><br />I imagine putting it in the crock for 2 hours would make it soft enough to cut easily, but still firm enough to hold its shape for this recipe.Juliehttp://www.thereluctantbaptist.comnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-45992662130302317892015-10-28T13:43:28.944-04:002015-10-28T13:43:28.944-04:00Don't fight with a cleaver or risk injury. I ...Don't fight with a cleaver or risk injury. I bake my kabocha (and all pumpkins) whole. The kabocha bakes nicely in a dry crock pot. An hour or two leaves it soft enough to cube, but I usually bake entirely. Simple to slice and serve. Tasty!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-34604899150499146072011-11-12T21:04:23.910-05:002011-11-12T21:04:23.910-05:00a friend who has spent a lot of time in Thailand c...a friend who has spent a lot of time in Thailand came home raving about "pumpkins filled with custard". Did a little research and found a very dessert-like recipe for a sweet egg custard that cooks in the squash halves while it is roasting in the oven. My friend had watched a local cook make the dish and she had notes on the process. It sounded more difficult than it was and was delish!<br /> Madhur Jaffrey also has some more savory custards which I will try next time...susanghttps://www.blogger.com/profile/13595776383477099977noreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-26938300330481659902011-06-07T14:16:52.926-04:002011-06-07T14:16:52.926-04:00@Roger, it is one of my very favorite squashes - I...@Roger, it is one of my very favorite squashes - I think you will like it. And it's very versatile - check out this quick coconut curry for another tasty way to prepare it: http://gardenofeatingblog.blogspot.com/2009/07/eatwell-recipe-25-quick-coconut.htmlEve Foxhttps://www.blogger.com/profile/11482763690010870278noreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-84504703782304820312011-06-07T14:08:59.276-04:002011-06-07T14:08:59.276-04:00Great article, Eve! I'm a fan of the Japanese ...Great article, Eve! I'm a fan of the Japanese pumpkin and often see it in the Little Tokyo market here in Los Angeles. However, I had no idea how to cook it. Now I do -- thanks for your piece. I'm trying this recipe this week. <br /><br />Roger<br />LA, CAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-68219482477469911192010-08-03T08:39:49.324-04:002010-08-03T08:39:49.324-04:00That sounds delicious! I have since learned that t...That sounds delicious! I have since learned that the skin is fine to leave on, making it a little bit easier to cook.Eve Foxhttps://www.blogger.com/profile/11482763690010870278noreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-5987244025374131442010-08-03T00:36:39.305-04:002010-08-03T00:36:39.305-04:00I know this post is old, but I watched a Japanese ...I know this post is old, but I watched a Japanese chef make kabocha online and decided to try it tonight. I simply sliced the pumpkin into cubes (left skin on) after scooping out the seeds and stringy flesh around the seeds, and then deep fried it until it turned golden and started floating to the top. I then drained it on some paper towels and drizzled it while still warm with some honey. It was so good, and was eaten up by my guests, who continued to rave about it all evening! The chef I saw also sprinkled black sesame seeds on it after she drizzled the honey, but I didn't have any black sesame on hand, so skipped that. It was delicious and the green skin became soft and made a nice flavor contrast to the sweet pumpkin flesh.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-40875201518516951852009-05-20T01:10:12.247-04:002009-05-20T01:10:12.247-04:00I found it easy to cut in half, scoop seeds then p...I found it easy to cut in half, scoop seeds then place both halves in a pressure cooker with a little water. Soft, easy, and done in no time!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-14799105168593203302009-03-15T09:24:00.000-04:002009-03-15T09:24:00.000-04:00Try using the microwave on the squash before you t...Try using the microwave on the squash before you try to cut it up. The skin will soften, and you'll be spared the risk to your knuckles. 5 mins should do it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-86477944934347591422009-01-08T15:17:00.000-05:002009-01-08T15:17:00.000-05:00Love this veg very much. The skin is edible, don't...Love this veg very much. The skin is edible, don't bother to peel it unless it's in poor shape! Its very soft to eat once cooked and shows a nice contrast in your presentation.<BR/><BR/>kind regardsnonikhttps://www.blogger.com/profile/01422419251165729786noreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-79662570783474988182008-09-11T17:17:00.000-04:002008-09-11T17:17:00.000-04:00I just cooked this wonderful organic kabocha .I cu...I just cooked this wonderful organic kabocha .I cut it up which a little challenging as it wants to be cut in a circular patern.Afterwards I place it in a large flat stainless steele pan and covered with water.I let it simmer and steam with the lid 90% on.When it was tender I let it cool a bit and drizzled butter over it and served it next to asparagus and freshly cooked baked salmon with herbs.It is delicious.Taste like sweet potato,pumpkin mixed.I try to only shop at local growers produce.I have recently joined a co-op and am learning to find "all " my local growers which is where my Kabocha was perchased:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1273490805343363580.post-12266999408986128982008-04-27T16:47:00.000-04:002008-04-27T16:47:00.000-04:00I've never worked with Kobacha before but after re...I've never worked with Kobacha before but after reading your post I plan on tracking some down at my local Farmer's Market--- thanks!Anonymousnoreply@blogger.com