Japanese Kabocha Squash

There's something about autumn that is truly magical.  The leaves change color and pumpkins and winter squash take the stage. Where do these big gnarly skinned vegetables come from every October.   I remember autumn as the time of year my mom would bring out a big pan or a large pot and create warm delicious Asian dishes with mysterious ingredients.  The words come back to me, strange words like Kabocha, gobo (burdock root), kaki (persimmon) and more.  When Chef Azuki told me she received a kabocha from one her friends, I had a flashback & was intrigued to learn how to cook this winter squash. The thick green skin was intimidating, and I visualized trying to chop it and the squash slipping and breaking on the floor. Hopefully I wouldn't chop off my finger.  Is the effort worth it?  As usual, Chef Azuki had an easy way to chop it up, microwave it first.  Cool BeaNs! Let's get started today with that odd looking squash, The Kabocha!

Japanese Kabocha Squash

Ingredients:
1 medium Kabocha
1 cup of water
1 T Hondashi
1 tsp sugar
1/4 tsp salt
2 T Memmi

Directions
1.  Cut slits into the kabocha - be careful, the kabocha is thick skinned
2.  Wrap the kabocha in a damp paper towel
3.  Microwave for about 5-6 minutes
4.  Take out of microwave and remove the paper towel
5.  Cut the top open
6.  Cut kabocha in half and remove the seeds
7.  Cut the kabocha in chunks
8.  Heat water in sauce pan until almost boiling
9.  Add hondashi and dissolve
10.  Add Kabocha, sugar, salt, and memmi
11.  Cook until kabocha is tender, about 20 minutes

Oh the flavors of fall.  It tastes almost like roasted chestnuts!  It's a delicious side dish to Chef Azuki's Chicken Stew and rice!

BeaNspiration:  Transport yourself through time and space with sights, sounds and tastes!