( peel and cut into cubes )
TRADITIONAL JAPANESE RECIPE: Kabocha is a variety of squash or what you call Japanese pumpkin. It is green skinned and weighs an average of 2-3 pounds. It’s skin is edible when cooked. Gohan is the Japanese word for rice. This is what you refer to as a mixed rice dish, where ingredients are added and cooked with the rice.
Kabocha, the sweet Japanese squash, is a very versatile vegetable. You can simmer it in seasoned dashi broth ( Kabocha no Nimono ), or use it for salads, Tempura, or sweets like cakes and pies. It is great to know a variety of recipes, because using up a whole Kabocha can be challenging.
Kabocha Gohan is a very easy to make rice dish that you can make in no time.
|Skill Level:||Time: 90 Minutes|
|Price:||Serves: 4 People|
01 - Put the Rice in a bowl, wash and pour water out. Repear 4 times.
02 - Place Rice and Water in a heavy pot and let it soak for about 30 minutes.
03 - Immediately before cooking, add Salt and Sake and stir.
04 - Add the Kabocha and bring it to a boil on high heat without lid. When it reaches the boiling point, put the lid on, reduce the heat and simmer for about 15-20 minutes.
05 - Once it's done, let it rest for 10 minutes in the pot without removing the lid.
06 - Fluff the Rice with a spatula ( kabocha will be so soft that it will be mashed a little bit, but that's OK ), and serve.
|Written by: Uncut Recipes||Disclaimer|
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