かぼちゃ と みそ For lunch today, boiled kabocha and miso soup

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So I finally made my own boiled kabocha and to accompany it I also made a hearty miso soup. It turned out really well so I thought I would share it.

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So here how I made it!

Kabocha Ingredients:

1 kabocha
3 cups water
3 tbsp sugar
1 tsp salt
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce

Wash and cut kobacha in half. Be carful since it’s super hard to cut. A good sharp knife is needed.

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Take all the seeds out and peel off as much skin as you like. I left some for color (and plus I was lazy). Then cut them into about 1inch pieces.

Get a medium size pot and add water, sugar, salt, sake, mirin, soy sauce and give it a good stir. Add kabocha, boil and cover for 5mins. Leave the lid on and simmer for another 15 to 20 minutes so that they are tender but not falling apart. (I cooked them a little too long and they became a little too soft.)

Now they are ready to serve! You can add a little of the juice to the serving plate so they stay moist and flavorful.

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Hearty white miso soup ingredients:

8 cups water
2 tbsp dashi no moto
1 pack of small assorted potatoes
Half a pack of enoki mushrooms
1 carrot
2 green onions
6 tbsp white miso paste

Add dashi and water to a medium to large pot and bring to a boil to dissolve dashi.

Cut small potatoes in half but leave skin on then add to the boiling water. When potatoes are tender add carrots, enoki and green onions. Boil for 4 mins.

Add miso by adding small amounts in a ladle with some dashi mixer in pot and use fork to stir till miso is dissolved. Continue this till all miso is added. (I do this to keep chunks from forming in the pot.)

Now it’s ready to serve!

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1 Comment (+add yours?)

  1. taishinana
    Nov 30, 2012 @ 02:30:00

    I only eat this type of pumpkin. The orange traditional one, I don’t like it because it is mostly used for sweets.

    Reply

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