3 Easy Kabocha Recipes in Seven Minutes
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- Опубліковано 3 жов 2024
- Kabocha squash is the perfect vegetable to take us from late Summer into Fall, although it is usually available year round. I'll show you three simple and fast ways to make it: roasted and drizzled with maple syrup, melt-in-your-mouth steamed, and a comforting kabocha miso soup. This tender and healthy Japanese pumpkin is easy to make and perfect for vegetarians, vegans, and meat eaters alike.
All prep:
Don’t remove the skin if you don’t want to.
Split and remove the seeds of the squash. They can be cleaned, roasted at 350°f with coated with oil with some salt for 20 minutes.
Chop the Kabocha into smaller pieces.
Roast:
Coat the squash in oil and spices (garam masala, real el hanout, smoked paprika, Aleppo pepper)
Roast at 375° for 45 minutes
Drizzle maple syrup and serve
Steam:
Place a bowl in a Steamer and drizzle with Chinese cooking wine or mentsuyu.
Steam for 20-30 minutes
Miso soup
Boil squash for 45 minutes, add Dashi or mushroom powder if desired
Add miso paste to the water. About 1tbsp per 2 quarts.
#chefjon #cooking #kabocha
0:15 - Prepping Your Squash
1:08 - Roasted Kabocha
2:19 - Steamed Kabocha
4:35 - Kabocha Miso Soup
As an australian my immediate reaction was yum pumpkin and then got called tf out thanks for that and something new to make with pumpkins lol
😂🤣😂
So what do australians call a regular pumpkin?
@@thebestevernurseshow9427 Pumpkin.
The big pumpkiny squashes are all referred to as varieties of 'pumpkin' in Australia. Including butternut. 'Squash' pretty much only refers to the little yellow pattypans.
Your sense of humor feels so irreverent and effortless - I find it (and your voice) really enjoyable/compelling. Appreciate you for what you do!
„You can never take salt away, you can only add salt into your food“
This stood out to me so much, cause it’s literally what my grandma used to tell me, whenever she showed me how to make a dish. I’m not even sure if this woman owns any measuring tools. I wholeheartedly believe, grandmas just know how to cook naturally 😂
Kabocha miso soup is soooo good. And I say that as someone who doesn't really like mixing my sweet and savory flavor profiles. But my mom made this once last winter and she didn't even add any tofu or kombu, nothing, just the kabocha and it really made it into a more substantial winter (or fall) recipe. I would definitely recommend adding the rest of the usual traditional ingredients but if you just have kabocha (or other similar squash) to the miso soup, it would be good just like that.
Also, I suggest adding a small serving of rice to any leftover soup in your bowl. My dad told me it's not really good manners to do this because it's associated with poor people (because adding rice to the soup will help make you feel full). But I never personally cared all that much about the association since 1) we are poor, 2) it tastes good that way, and 3) it's a good way to not waste any leftover soup. Actually, doing this reminds me of people adding rice to the grill at k-bbq to make bokkeumbap...
Roasted with garlic and rosemary. Yum
I just bought my first Kabocha last week. Absolutely heavenly!
Actually, I’d never had winter squash, so I bought one of all the available types, roasted them all, and had a taste test. Kabocha was my hands down favorite.
I ended up making a purée of them all and making a coconut curry soup.
I’m definitely going to try all of these ideas ❤
I love the chef!
I love this "Vegetables 3 ways" format. I feel like it's a really good way to get to know vegetables. These look delish!
Thanks for the tip about using the Chinese meat cleaver. I usually use a santoku knife. The cleaver is so much easier to cut through the skin
Where do you get a Bone cleaver- what brand do you use? Thanks
I've always whisked miso into some broth to combine, and your method of using a small sieve is just so much better! Thank you!
I like how you show three different ways to enjoy this delicious squash.
This came up as I'm prepping overgrown zucchini
Chef Jon have you ever walked the streets of Bangkok or Chiang Mai , through the food markets, steamed Pumkins is a regular 🥰, on the go, it’s a blast 💥 . So cool that show 3 variations of cooking, oh and using Ras el-hanout , great flavor 👌
Such a simple thing, with so much passion and respect poured into it, is going to be amazing.
Just a big thank you for your vids your an amazing chef and you keep my mind occupied, your an inspiration ❤️
Came for recipes. Stayed for the fine man with lovely production! 😏
I seen your video on squashes last year , it inspired me to grow these for this year. I have not tried them yet but I was able to harvest two good ones before squash mold set in. I don't have all the ingredients, but I'm going to go with five spice, smoked paprika, chili powder and maple syrup to roast these.
Thank you for your mention about the vitamins and the cooking processes. You'd be surprised how unknown that is.
Im Dominican this is staple in our cooking we make a flan with it and also put it in our beans
I love the chocobo!
Stewed squash in coconut milk with ginger, onion, garlic, shrimp, dried anchovie (optional), moringa leaves, and chives. Use half water half coconut milk when boiling when boiling. Then simmer with the whole coconut milk and drop the chives at the end of cooking. It will be sweet, salty, soft and fragrant. It's best during rainy season and monsoon because buckets of shrimp, langoustine, and sea mantis are cheap or free you if you can comb the waves during lowtide.
You literally inspire me so much to make food, and love life, thank you so much
Great video! Love your sense of humor.
I just saw these at the farmer's market but didn't get any bc I didn't know how to cook it!
Edit- the vitamins hanging out in the is the best part of soup
By far my favorite squash. Love the sarcasm on measurements XD
One reason I rarely use miso (which I like a lot) is the little-crumbles problem. And you just solved it with the simplest, most obvious method! Thank you!
Love these vegan recipes, your monologue & humor!!
Thank you! 😊😂❤❤
Yay! Thank you!
Thanks for the inspo Jon, will finally try cooking these squashes I keep seeing in the wet market !
I recently saw a kabocha squash for the first time and I was so curious about it! Definitely going to try the soup or the roasted squash.
Love the channel!
Kabocha originally comes from Latin America where it is used in many things especially in Red Beans that are slow cooked for hours. In Latin America Kabocha is called Auyama. In the United States Kabocha is called Squash.
😂 Because it's not trying to kill you.I love it😅😮😮😮
I think these are native to South America, if I'm not mistaken. In Paraguay where I grew up, it's called zapallo and we make lots of things with it. Soup, stuffed, jam, caramelized chunks, etc.
Yup! All squash are native to Mesoamerica, where they were domesticated 10,000 years ago. Portuguese sailors introduced kabocha to Japan in 1541. The Portuguese called it Camboja abóbora, which got turned into the Japanese loan word カボチャ(南瓜), kabocha.
To add, Camboja abobora is Portuguese for Cambodian pumpkin, from where they brought to Japan.
Fellow Michigander! Thank you for the recipes! I’m making some tonight🩵🌱
Thank you for the knife tip! Gonna make cutting squash so much easier
Yum! I want to give that soup a try.
ISO hiena got here but dang sure glad I stayed 😍
I love this channel!!!
This is great! Thank you.
Lovely and easy recipes, will definitely try, Thankyou
Getting to be the season. Thanks for this!
aussie here can confirm our pumpkins are out of control
Thank you dude
Really informative and pleasant to watch✊🏼
You are pretty damn funny. I ordered what I needed from amazon to try the roasted and miso recipes. I'll let you know.
Is this similar to calabaza? I love firm, sweet winter squashes like calabaza and butternut with Masaman curry. Only ever had the Maesri prepared stuff, but it's pretty yummy to a home cook like me
I might make these if I can find some kabocha in my local market
Yeah. ❤ 💙 💜 💖 💗
Maple syrup grades had to do with the time of the season the sap was harvested (a = early season, b = mid season, c = late season). Now they're all called "Grade A" because people thought that B or C meant inferior to A (it was confusing to people who didn't know any better), but you can still tell by the colour (darker colour = more maple flavour and harvested late season, while lighter colour = more straightforward sweetness, less maple flavour, and harvested early season).
Just let it go” 😂
Thanks!
Thank you again so much, Drusilla!!
Fall 🥣😋🙏🏿😊
Roasted. Yes! What about date syrup instead of maple, if I cannot find maple? 😇
Come to Australia Jon, we'll keep the pumpkins at bay while you barbecue some beautifully-seasoned kangaroo with duojiao :D
Thank you~!! I'll definitely try these recipes with the kabocha I grow next year. ^^)
chef u can make ur video longer u kno we'd be watching ~
Yep we’d definitely watch it till the end 😊
Hey Jon, can you give us the name of the bone cleaver you’re using?
We just use the long knife and stab it in the bottom. Then once the point of the knife reached the other side it will be easy to cut through.
wow someone even mentioning australia! nice. i will say america has more animals trying to kill you imo (mountain lions are scary as fuck!!!!!!!) we just have bugs who want to get away from you
i love these pumpkins, theyre usually super cheap in winter and you can use them in a million different things
two of my favourites are steamed, there's a great sake-steamed one with a little bit of chilli and sesame oil i got from a nancy singleton-hachisu book, and an absolutely insanely good georgian one with walnut paste, a few herbs, and cherries or cranberries from a book called tasting georgia
while i'm at it, fuck peeling vegetables!!!!!!!!!!!!!!!!!!!!!!!!! most veg has more nutrition as well as different textures and flavour in the skin!!!!!!!!! i have no idea why peeling is so common
🍮
@chef can you share where you got the black-gold two toned silverware ? I bought a similar set but the gold paint was falling off of the metal almost immediately after use.
A++ FOR THE TWOFER😅😅😅😅
Do those e same recipes work for other squashes or pumpkin with edible peel? Kabocha isn't that widely avaliable where I live
@@jonkung I will try them with Sergipana pumpkin, thank you so much!
good with some pork 😋
🙌🏽🫶🏽
You're cute
Spice right or you will die! 😂
"You're can never take salt away you can only add salt."
My mom: Drowns the food in water