This is Chef Keoni Chang's recipe that Wendell found at the Foodland website here. It actually came out kinda not-too-tender at first and Wendell had to recook it. We ate it with some yuzu sauce that Wendell got from Marukai, and it was good.
Ingredients
| 1 | piece(s) | thumb sized piece ginger, peeled and minced |
| 2 | Clove | garlic, minced |
| 6 | each | green onions |
| 1⁄4 | Cup | dashi or chicken broth |
| 3 | Tablespoon | shoyu |
| 1 | Tablespoon | mirin |
| 1 | Tablespoon | dark brown sugar |
| 1⁄2 | each | medium kabocha pumpkin, peeled, seeded and cut into ½-3/4 inch slices |
| 1 | Teaspoon | yuzu juice or mixture of ½ lemon juice and lime juice |
Instructions
- Heat a 12" skillet over medium-high heat. Combine all the ingredients except the green onion and pumpkin and bring to a simmer.
- Add kabocha and half the green onions and cook 4 minutes, turn the pieces and cook 4 more minutes. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze.
- Serve on a platter, drizzle the remaining sauce over the pumpkin. Finish with the remaining half of the green onions and drizzle with the yuzu or lemon lime juice.
9 comments:
Here just to let you all know that I am still breathing. As for the recipe, it looks good. But I would always prefer some meat or seafood added. I don't like all veggie meals. It leaves me way too hungry in the morning.
j: off topic but thought you might find this interesting.....N http://sfg.buzz/2016/02/23/what-egg-yolk-color-can-reveal-about-the-chicken-it-came-from/?src=jum_49682&t=syn
Looks ono, and healthy, too! Maybe I'll try.
I have no idea how mom makes hers but it's really good too. Kabocha is such a healthy food.
mmm!
The men in my house prefer meat too, Mark.
Thanks, N! That was really interesting!
Hope you get to try it, Aunty.
Kay, I normally like kabocha, and this recipe is good.
LOL, I agree, Kat.
uuuuuu kabocha.....yummmm....minus the yuzu.
The yuzu made it more ono, Les!!!
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