Recipe for kabocha stuffed with chicken and vegetables

"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

Prep Time

50 minutes

Cooking Time

1 hour

Servings

6 portions

Category

Savoury, meat, poultry, dish

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.