Recipe for kabocha stuffed with chicken and vegetables

Name: Recette de kabocha farcie au poulet et aux légumes
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6
Ingredients: 300 g de momendofu ou de tofu japonais souple en bloc; 1 kabocha de taille moyenne; 1 1/2 cuil. à café de sel; 1 1/2 cuil. à soupe de fécule de pomme de terre; 50 g de naga imo (igname de montagne du Japon; 1 petite carotte brossée, coupée en dés; 145 g de racine de bardane brossée, coupée en dés; 150 g de poulet finement haché; 1/2 cuil. à soupe de bouillon de poulet ou de légumes bio en poudre; 40 cl de dashi au katsuobushi; 1/2 cuil. à soupe de sauce soja; 1/2 cuil. à café de fleur de sel; 75 g de petits pois cuits à l'eau 2 à 3 minutes pour qu'ils soient juste tendres

Rated 5.0 stars by 2 users.

↑Click twice to rate See reviews

Portion

6 portions

Preparation time

50 minutes

Cooking time

1 hour

"The presentation of this dish is sensational as the kabocha (Japanese pumpkin) is steamed whole and served with a creamy pea sauce."Author:

Nancy Singleton Hachisu

Image of Recipe for kabocha stuffed with chicken and vegetables

Ingredients

300 g momendofu or soft Japanese tofu blocks
1 medium-sized kabocha
1 1/2 tsp. salt
1 1/2 tbsp. potato starch
50 g naga imo (Japanese mountain yam)
1 small carrot, brushed and diced
145 g burdock root, brushed and diced
150 g finely chopped chicken
1/2 tbsp. organic chicken or vegetable stock powder
40 cl katsuobushi dashi
1/2 tbsp. soy sauce
1/2 tsp. fleur de sel
75 g peas, boiled for 2-3 minutes until just tender

View basket0) View basket

Instructions

Place the tofu on a board and tilt it towards the sink, placing a small plate underneath (to catch the liquid). Lester the tofu with a second board and leave for 20 minutes to drain off all the water.
Insert the blade of a large, sharp knife diagonally into the top of the kabocha, around the stem, and cut a round lid 10 cm in diameter. Remove the seeds and filaments from the inside of the kabocha with a spoon. Massage 1 1/2 teaspoons of salt into the kabocha. Sprinkle the inside of the kabocha with 2 tablespoons of potato starch.
Place the pressed tofu in a suribachi (mortar) and crush with a surikogi (wooden pestle) using circular movements. Alternatively, crush in a bowl. Grate the naga imo on an oroshigane (Japanese grater) and add to the tofu with the surikogi.
Add the carrot, burdock, shiitake, chicken and bouillon powder. Stuff the kabocha well, sprinkle the remaining salt over the lid and replace it on the kabocha.
Prepare a steamer (large enough to hold the kabocha) and bring the water to the boil. Place the kabocha in the basket and cook for 1 hour, until both the filling and the kabocha are cooked, without the kabocha collapsing.
In a bowl, dissolve the remaining potato starch in 2 tablespoons of cold water. In a saucepan, combine the dashi, soy sauce and fleur de sel, then heat over medium-high heat to dissolve the salt. Add the peas and diluted potato starch, then simmer for 2-3 minutes until the sauce is glossy enough to coat the kabocha.
Arrange the kabocha on a serving plate with the lid next to it. Top with thickened dashi, so that it drips onto the plate. Cut into slices and serve.

Recipe notes

This dish keeps well overnight in the refrigerator. This recipe is taken from Nancy Singleton's book Hachisu: "Japon: Le livre de cuisine" (p. 200).

Vegan vegetable dashi broth 5 sachets ⋅ Kayanoya ⋅ 40g

Japanese cooking essentials

Show all

Roasted black and white sesame seeds with gomashio salt ⋅ Manten ⋅ 30g

Regular price 2.65 €

Prix promotionnel 2.65 € Regular price
Price per unit 88.33 € per kg

4 opinion
Panko breadcrumbs ⋅ Hanayuki ⋅ 340g

Regular price 8.00 €

Prix promotionnel 8.00 € Regular price
Price per unit 23.53 € per kg

5 opinion
White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 27.50 € per kg

9 opinion
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g

Regular price 9.50 €

Prix promotionnel 9.50 € Regular price
Price per unit 237.50 € per kg

10 opinion
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml

Regular price 9.70 €

Prix promotionnel 9.70 € Regular price
Price per unit 19.40 € per l

5 opinion
Hakone white and red miso blend ⋅ Kato Heitaro shoten ⋅ 200g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 27.50 € per kg

7 opinion
Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml

Regular price 8.10 €

Prix promotionnel 8.10 € Regular price
Price per unit 81.00 € per l

7 opinion
Rice vinegar ⋅ Mizkan ⋅ 500ml

Regular price 6.50 €

Prix promotionnel 6.50 € Regular price
Price per unit 13.00 € per l

5 opinion

Japanese cookery books

Show all

Book Japanese home cooking, 100 recipes ⋅ Marabout

Regular price 29.00 €

Prix promotionnel 29.00 € Regular price
Price per unit per
Book Tokyo, Les recettes ⋅ Marabout

Regular price 10.90 €

Prix promotionnel 10.90 € Regular price
Price per unit per
Japanese-style stickers: snacks ⋅ NB

Regular price 5.90 €

Prix promotionnel 5.90 € Regular price
Price per unit per
Book Mochi mochis, 40 Japanese sweets ⋅ Editions de la Martinière

Regular price 14.90 €

Prix promotionnel 14.90 € Regular price
Price per unit per
Book Izakaya - Japanese bistro cuisine ⋅ Hachette Pratique

Regular price 35.00 €

Prix promotionnel 35.00 € Regular price
Price per unit 100.00 € per l
Book Ramen - 50 recipes for Japanese noodles with every sauce ⋅ Solar

Regular price 14.95 €

Prix promotionnel 14.95 € Regular price
Price per unit per
Book Japon gourmand ⋅ Mango Editions

Regular price 32.00 €

Prix promotionnel 32.00 € Regular price
Price per unit per
Illustrated Japanese cooking book ⋅ Mango Editions

Regular price 13.50 €

Prix promotionnel 13.50 € Regular price
Price per unit per