Kabocha, red kuri, black futsu, and pumpkin are so underutilized and undervalued in the US. They are absolutely delicious, packed with vitamins, and have a long shelf life, so thanks for some great ways to use these vegetables. I’m really proud of myself because I grew some black futsu squash in my dinky little container garden on my deck this summer. They require a lot of water and fertilizer, so I had to pamper them along all summer long. It didn’t even matter that I only got 2 medium sized squash at the end of the growing season; I just really enjoyed the process and learned a whole lot.
I'm glad to hear your hard work paid off, that's so exciting! I tried doing melons once but we have so many cucumber beetles in the area it was a losing battle. The only members of the Cucurbitaceae I've had luck with have been cucumbers because they grow to maturity pretty quickly and in big enough numbers that I can usually pick off the beetles by hand. This has kept me from doing any kind of kabocha because I think I'd end up with the same issues as the melon (only 2 of the flowers fruited, and they were both attacked by beetles before they fully matured).
Oh no! I missed it. 😢 This is my favourite squash to cook with and this looks delicious Marc. One of the many recipes I have made with this squash was fritters. My family loved them so much. Thanks so much for watching our sunrise yesterday. Have a great week and take care, Annette🌺
Thank you, and no worries! For the fritters do you chop the kabocha up and mix it into batter or add a puree into the batter? We turn kabocha into a fritter called kakiage here with some other veggies which is pretty delicious. It's a type of tempura.
@@NoRecipes I cooked the squash, mashed it and added finely chopped onion that had been sautéed. To that I added Parmesan cheese and salt/pepper. I formed the squash into a fritter shape and refrigerated so it set for handling ease. Then I dredged the fritters in the classic flour, egg and panko before frying in oil. Not fancy but so tasty. Looking at my explanation it doesn’t seem like a fritter as in something added to a batter. Maybe you have a better name for it? 🤔😂
Wow Marc what a delicious and well presented meal , I learnt something new I honestly had never heard of Pumpkin skin being eaten but thinking about it why not we eat potato skins lol brilliant video presentation huge like from me.
Hi Andrew, the skin on most pumpkins is too waxy and tough to be very pleasant, but the skin on kabocha is not that hard so it's edible and as the color suggests it has a whole different set of vitamins and phytonutrients.
What a beautifully presented dish! It’s feeling like fall here too. I have a simmer pot on the stove with orange slices, clove & cinnamon this morning…
Here to get squashed with ya, bro! Love the shirt! haha Of course it smells like autumn! It's what we were both fed every year at this time, no? hahahaha Nice touch with the tofu! I've only ever had it with 100% kabocha, but it makes more sense, and is better looking, your way!
Good point, I hadn't even considered that. Maybe that's why I'm not a huge fan of "pumpkin spice"... A lot of people add some aburaage to nimono, but atsuage is the way to go.
I love love love kabocha! Tempura is beyond yummy, but I’ll eat it every way it can be made. To me, it’s so sweet, it reminds me of a candy. Much better than sweet potato, imo
Hello Marc, OMG this looks so delicious! My son doesn't like kabocha but I'm going to try this, maybe he will like it. The bowl you used looks so cute. I like it. I'm going to check the website later. Thanks for sharing this Marc!
OMG Marc this looks really good I will have to find the ingredients and make it cuz brother you've never steered me wrong everything you've made that I've I've made is fantastic and this looks fantastic so I'm going to give it a shot you take care of brother I like always your friend in southern Nevada Nicholas
@@NoRecipes hey Mark how's it going I've been to several different places but I can't find kombucha pumpkin can I do it with a an acorn squash or a butternut squash or is that kind of defeating the purpose I'm just trying to figure out what I can use as a substitute for the kombucha cuz I haven't been able to find it so anyways if you have any ideas or insights let me know and I'll talk to you later bro everything else I found even the stuff to make the the Dashie and the panju and all the other different soil sauces I can make all that stuff I can make ashy but I'm having trouble finding the pumpkin or can I use regular and regular pumpkin wooden work or would it anyways let me know as always your friend and Southern Nevada Nicholas take care brother God bless
@@nickmorales8146 Hi Nicholas, I'm not sure about your area, but I used to buy Kabocha at a farmers market or Whole Foods when I lived in NYC. Butternut squash will work, but you'll want to peel it and it will probably require less time to cook through. You could also try using sweet potatoes.
@@NoRecipes okay got you I'm going to try to make it with the butternut squash and I'm also going to try making it with the sweet potato I'll let you know how it comes out and I'll also go to a whole food see if I can find the pumpkin so thank you very much for the input and suggestions and as always you take care of brother your friend in southern Nevada Nicholas
Yum! I'm going to make this today and have it tomorrow for lunch. Thank you for teaching me to crave healthy food. I don't cook the traditional Fall Favorites anymore since they're so carb-heavy. This looks so satisfying! 😋🥣🍂
Incredibly delicious! The textures of the pumpkin with its skin are matched beautifully with the Atsuage's creaminess and its fried outsides. Such a genius pairing! The broth really took on the flavor of the pumpkin after sitting overnight, and the pumpkin and tofu absorbed the dashi flavors. Of course, I had tasted some right after cooking it, and the flavors really were distinct; sitting overnight brought them into harmony. I added a few grindings of black pepper, which brought me back to my childhood when my mother would prepare baked acorn squash halves. I might eat the rest of this with a tiny pat of butter on top, just to complete the memory.
Oh, now THAT is genius 💡 Totally trying this next time I make a batch. I love making kabocha pasta with browned butter. (I usually add the kabocha into the boiling water with the pasta towards the end and then transfer it all to a pan with some browned butter. Will probably post a recipe on Patreon soon.
@@NoRecipes That sounds wonderful! I was just thinking about what to try with some konjac strips I bought recently. The squash would add enough starch to thicken the sauce. I made kabocha Thai curry last night and the sauce thickened up nicely. Browned butter is one of my favorite things. When I can find baby turnips I cook them in brown butter, balsamic vinegar, and a touch of sugar. I also love to finish brussels sprouts that way. Now I'm getting excited for the Holidays!😁🦃🎄
@@kathcares I used kabocha to thicken the quick curry I use in my curry bread recipe (also adds sweetness). Such a versatile ingredient 😄 Balsamic + any member of the Brassica genus goes so well together.
I am new here and very excited for this recipe. Just decided to buy a kabocha in the store but what to make with it? Glad to have found your channel for the answer!
Welcome to the channel! Kabocha is such a versatile ingredient and it's great in everything from tempura, to miso soup, to desserts. I also have a recipe for a creamy kabocha soup on here. Hope you enjoy!
Awesome Marc !! We growing something similar!! Looks delicious but have you ever seen a pumpkin cooked without electricity or gas ?💪🤣 Blunting the sharp edges, what the what, awesomeness!! Hope you having a blast in the States !! Cheers J&C 🌱🎃🌱😁
Thanks guys! Back in Japan now, it was kind of a surreal trip that blew by in the blink of an eye. I guess you could roast the pumpkin in a solar oven...
Thanks Georgi, dashi is Japanese soup stock and it's used as the base for a lot of dishes including miso soup. Here's my recipe to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-92tSuuKkOis.html
