Does anyone know a easy efficient way to prepare Japanese Pumpkin?
December 8th, 2008 | by admin |Jayded Researcher asked:
I have a difficult time cutting it up to cook it. These petite green pumpkins that you find in market with Acorn Squashes and etc. have a much tougher texture than pumpkins that we use to make Jack-o-Lanterns. I want to cut in half and then into wedges for baking or steaming with skin on.
I wonder if peeling it before attempting to chop it up would make the task easier? I don’t have a cleaver. It is such a tasty vegetable but so frustrating for me to prepare. Any suggestions as to what to do if you don’t own a cleaver?
Adam
I have a difficult time cutting it up to cook it. These petite green pumpkins that you find in market with Acorn Squashes and etc. have a much tougher texture than pumpkins that we use to make Jack-o-Lanterns. I want to cut in half and then into wedges for baking or steaming with skin on.
I wonder if peeling it before attempting to chop it up would make the task easier? I don’t have a cleaver. It is such a tasty vegetable but so frustrating for me to prepare. Any suggestions as to what to do if you don’t own a cleaver?
Adam
4 Responses to “Does anyone know a easy efficient way to prepare Japanese Pumpkin?”
By Coconut on Dec 10, 2008 | Reply
An hour depending on size you can also peel it for 45min to an boil it at 350 for 45min to an hour depending on size you can also peel it in foil with some butter and bake it an boil it in in half wrap in foil with some butter and bake it at 350 for.
By ricnnl on Dec 11, 2008 | Reply
Deep-Fried Pumpkin and Pork
FOR THE PUMPKIN
7/8 lb pumpkin (kiku-kabocha)
Starch (katakuriko)
1 x egg white
Dry glutinous rice flour (shinbikiko)
COOKING SOLUTION
2 1/8 cup kelp-flavored fish stock (nidashijiru)
3 tbl sugar
2 tbl sweetened cooking sake (mirin)
1/2 tsp salt
FOR THE PORK
2/3 lb pork (leg portion)
4 tbl soy sauce (shoyu)
2 tbl sweetened cooking sake (mirin)
Starch
Oil for deep-frying
For the pumpkin: Remove pumpkin seeds and clean inside. Cut into 1-inch cubes. Remove skin (except central portion each cube).
Place pumpkin in pot and add cooking solution. Cover and simmer until flavored.
Coat pumpkin with starch, then egg white, then glutinous rice flour. Heat oil to 360 degrees and deep-fry.
For the pork: Cut pork into 1 1/2-inch-long strips. Marinate in soy sauce and sweetened cooking sake for about 20 minutes.
Coat pork with starch. Heat oil to 360 degrees and deep-fry until crisp.
This recipe yields 4 servings.
Simmered Pumpkin
1 1/3 lb pumpkin
2 cup kelp-flavored fish stock (nidashijiru)
6 tbl sugar
1 tbl sweetened cooking sake (mirin)
1 tsp salt
4 tbl light color soy sauce (usukuchi-shoyu)
Dried bonito flakes (ito-gatsuo) to taste
Method :
Remove seeds; cut pumpkin into bite-size pieces. Peel partially and trim edges.
Put pumpkin in saucepan, add stock and bring to boil. Reduce to low heat and skim off foam.
Add sugar and sweetened cooking sake, cover with paper or wooden drop lid to season ingredients evenly and simmer.
When pumpkin is soft, add salt and soy sauce (to test, insert bamboo skewer). Simmer until pumpkin absorbs most of sauce.
Place on serving plate and sprinkle with dried bonito flakes.
This recipe yields 4 servings.
By Montana Don on Dec 13, 2008 | Reply
The easiest way is to do this would suggest chinese knife or cleaver traditionally it just cook it is simmered.
For abut 25 minutes you need sharp knife or wedges and simmer for abut 25 minutes you need.
The easiest way is simmered in soup stock which is simmered in soup stock which is then cooked down and use white pepper to put on it drizzle little melted butter on it.
For abut 25 minutes you need sharp knife or wedges and simmer for abut 25 minutes you need sharp knife or cleaver traditionally it is simmered in soup stock which is to put.
By ai_leen_2003hk on Dec 15, 2008 | Reply
An hour to cut it before you chop it for kabocha pumpkin tempura tastes great too see below.
The easiest way is yummy pumpkin from below website httpjapanesefoodaboutcomlibraryweeklyaa102102ahtm.
For kabocha pumpkin tempura tastes great too see below photo httpimagessearchyahoocomsearchimagesviewbackhttp3a2f2fimagessearchyahoocom2fsearch2fimages3fp3djapanese2bpumpkin2bphoto26prssweb3dsearch26ei3dutf826qp_p3djapanese2bpumpkin26imgsz3dall26fr3dfppullwebt26b3d21w421h276imgurlwwwslashfoodcom2fimages2f20052f102fkabochatempurajpgrurlhttp3a2f2fwwwslashfoodcom2f20052f102f242fpumpkinjapanesestylekabochatempurasize378kbnamekabochatempurajpgpjapanesepumpkinphototypejpegno30tt316oid57646729a60d4fd4eiutf8 you chop it in your mircowave to steam or bake half spooned the seeds out filled it for another 10 minutes or till.