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

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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

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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).

Mochi to cook with brown rice and black soy ⋅ Ohsawa ⋅ 300g

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