kabocha

Scratch my last post (from yesterday). Maybe I will start working with pumpkins more now. We bought half a kabocha from Mitsuwa Marketplace for experimentation purposes, and both improvs were quite successful :)


Kabocha is a Japanese variety of winter squash but commonly called a Japanese pumpkin, and I actually first found out about them from reading the back of a veggie-chip bag. It was pretty hard to cut apart, but we managed, then steamed them, then cut out the meaty insides and mashed them until they became puree. The kabocha tastes slightly sweet and has a sweet potato-like texture, but it doesn't leave the palate as dry.

The kabocha curry was inspired by a late night Chinese TV show that introduced a few good eats in Taiwan. One of the places featured was a small eatery owned by a Malaysian graduate student, who presented a chicken and pumpkin puree dish. Since we lacked heavy cream in the house, my mom suggested we turn it into a curry, and all turned out pretty well.

The curry is thicker than normal curry and very creamy from the kabocha. I topped it over some zucchini ribbons instead of rice. Zucchini ribbons are a healthy substitute to starchy noodles or pasta, and it's interesting to find that your slurping vegetables rather than noodles. The runny yolk of an egg cooked over easy complements the kabocha curry really well too, and the overall dish is simple and light, and is a healthy fix to the noodle and pasta cravings.

Of course I had to make something sweet with the kabocha puree :) Mini cookies! With only one chocolate chip in each of them. I intended to make muffins but I scooped them out of their molds and pressed them into cookies instead. The cookies are crispy on the outside and soft and chewy on the inside. I probably should have added a few more chocolate chips, but I'm proud of my cookies :)

Egg Topped Kabocha (Pumpkin) Curry Over Zucchini Ribbons

yields 1 serving

Ingredients:

Zucchini Ribbons:
1 medium zucchini
1 tsp olive oil
1 clove garlic, minced
1 tbs water
salt and pepper to taste

Kabocha (Pumpkin) Curry:
1 cup kabocha puree
1 tbs water
1 tbs milk
1/3 cup nagaimo (or you can substitute with potato), finely diced
1/4 cup onion, finely diced
1 curry block (we used House Vermont Curry Mild)
1 tsp olive oil

1 egg
lemon pepper (you can find this at Trader Joe's, or salt and pepper to taste)
olive oil

Directions:

- Zucchini Ribbons: Using a vegetable peeler, peel strips of zucchini and work your way around the squash until the entire zucchini is peeled, sort of like thick pasta or noodles. In a sauce pan, heat the olive oil with the garlic, then add in the zucchini and cook at medium heat. Add in salt and pepper to taste, then the water and put a lid over the pan and turn the heat to low. Let the zucchini steam for about 1-2 minutes until the zucchini ribbons are cooked through but not soggy.
- Kabocha (Pumpkin) Curry: In a small pot, mix together the kabocha puree, water, and milk and set on low heat. In a small sauce pan, heat the olive oil with the onion and nagaimo and sauté until the onions are soft and the nagaimo is cooked and appears a bit slimy. Add the onions and nagaimo to the kabocha and finally the curry block. Mix all of the ingredients together until it becomes a thicker paste, then turn off the heat and your curry should be done.
- Heat a saucepan lightly drizzled with olive oil, then crack the egg directly into the pan and cover with a lid. Cook at medium low heat until the yolk is slightly cooked but not all the way through (or if you like it cooked all the way through then do so, and flip the egg).
Assemble: Place a bed of zucchini ribbons on a plate or bowl, then top with the kabocha curry and place the cooked egg over. Serve and enjoy!


Kabocha (Pumpkin) Cookies

yields about 12 mini cookies

Ingredients:

1/3 cup kabocha (pumpkin) puree
3/4 cup almond meal
1 tsp ground flaxseed
1/8 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
2 tsp brown sugar
1/2 tsp vanilla extract
1 tbs honey
3 tbs almond milk (I use unsweetened, soymilk, ricemilk, or plain milk works too)
1 tbs Spiced Cider from Trader Joe's (or substitute with another tbs over almond milk, soymilk, etc.)
dark chocolate chips (optional, I only put one chocolate chip in each cookie)

Directions:

- Preheat the oven to 350° F and line a baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine the kabocha (pumpkin) puree with the ground cinnamon, Spiced Cider, almond milk, brown sugar, honey, and vanilla extract. Then add in the almond meal, ground flaxseed, and baking soda and baking powder. If your mixture is a bit dry, feel free to add in more almond milk. 
- Scoop the mixture by the teaspoon onto a baking sheet and press down and flatten them a bit. Add chocolate chips if desired (I pressed one chocolate chip into each cookie).
- Bake for about 20-25 minutes, or more depending on your oven, until they are darkened on top but not burnt. Remove, cool and enjoy.