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Mapo Kabocha Squash
Mapo Kabocha Squash

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We hope you got benefit from reading it, now let’s go back to mapo kabocha squash recipe. To make mapo kabocha squash you need 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Mapo Kabocha Squash:
  1. Prepare 200 grams Kabocha squash
  2. Get 150 grams Ground pork
  3. Use 1/3 Leek
  4. Take 1 big thumb-sized piece Ginger
  5. Use 1/2 tsp Chinese chicken stock powder
  6. Get 1 tsp Doubanjiang
  7. Take 1 tsp Sugar
  8. Provide 1 tbsp Sake
  9. Get 1 tbsp Soy sauce
  10. You need 1 tbsp Vegetable oil
  11. You need 1 tsp Sesame oil
Steps to make Mapo Kabocha Squash:
  1. These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
  2. Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes. Finely chop the leeks and ginger.
  3. Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger. Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.
  4. Add ground meat and saute some more. Once the meat has broken up, add kabocha.
  5. Once the kabocha is coated in oil, add the Chinese soup. Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.
  6. It is done if you can stick a bamboo skewer through a kabocha. Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.
  7. Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done. Serve garnished with scallions and parsley.

Tips on caring for kabocha squash plants along, such as watering guidelines and pest control, are also included. Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Some even describe the flavor as close to roasted chestnut. I've found that the best way to attack it is to cut off the top and the bottom, 'cause once the flesh is exposed, cutting it in half is a breeze. Scoop out the seeds and cut the squash into thin wedges.

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