Tuesday, November 4, 2008

Kabocha (Japanese Pumpkin) Recipe

Kabocha is known as Japanese pumpkin or kabocha squash. It has a dark green skin and a slightly sweet taste.

Wash good and dry. Put in microwave for a couple of minutes to make it easier to cut. Cut out a circle to make a lid. Clean out seeds and string.

1 Kabocha (Japanese pumpkin) 4-5 lbs
2 lbs Ground turkey
4 fat Shiitake mushrooms
½-1 can Water chestnuts
2 pieces Garlic
½-1 tsp Ginger
½-¾ cup Oyster sauce
1-2 tsp Shoyu
2 tsp Sugar
¼ tsp Garlic powder

Note: All measurements are approximate so use to your taste.

Brown meat with garlic and ginger. Add other ingredients.
Put pumpkin in microwavable dish, cover with saran wrap and cook for 15-20 minutes, depending on size.
If baking in oven, cover with foil and bake at 350 degrees for 1-1/2 hours.

Recipe from Mark Chun

Thanks Mark for the delicious Kabocha dish. I'll make it for Thanksgiving.

Ingrid Cheng
Holistic Health Club