Mapo Kabocha Squash
I made this so my children would enjoy eating kabocha. I made it mapo-tofu style .
If you want to make it less spicy, only use a half portion for the doubanjiang spicy bean paste. Double the amount if you want to make it spicier. For 2-3 people. Recipe by Nacchi sencho
Mapo Kabocha Squash
I made this so my children would enjoy eating kabocha. I made it mapo-tofu style .
If you want to make it less spicy, only use a half portion for the doubanjiang spicy bean paste. Double the amount if you want to make it spicier. For 2-3 people. Recipe by Nacchi sencho
Cooking Instructions
- 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.
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