Recipe of Award-winning Mapo Kabocha Squash
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Mapo Kabocha Squash. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mapo Kabocha Squash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mapo Kabocha Squash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mapo Kabocha Squash is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Mapo Kabocha Squash using 11 ingredients and 7 steps. Here is how you cook that.
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
Ingredients and spices that need to be Take to make Mapo Kabocha Squash:
- 200 grams Kabocha squash
- 150 grams Ground pork
- 1/3 Leek
- 1 big thumb-sized piece Ginger
- 1/2 tsp Chinese chicken stock powder
- 1 tsp Doubanjiang
- 1 tsp Sugar
- 1 tbsp Sake
- 1 tbsp Soy sauce
- 1 tbsp Vegetable oil
- 1 tsp Sesame oil
Instructions to make Mapo Kabocha Squash
- These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
- 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.
- 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.
- Add ground meat and saute some more. Once the meat has broken up, add kabocha.
- 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.
- 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.
- 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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So that is going to wrap this up for this special food Simple Way to Prepare Any-night-of-the-week Mapo Kabocha Squash. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!