Recipe of Speedy Mapo Kabocha Squash

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Favorite Mapo Kabocha Squash. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look 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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook Mapo Kabocha Squash using 11 ingredients and 7 steps. Here is how you can achieve 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 Make ready to make Mapo Kabocha Squash:

1. 200 grams Kabocha squash
2. 150 grams Ground pork
3. 1/3 Leek
4. 1 big thumb-sized piece Ginger
5. 1/2 tsp Chinese chicken stock powder
6. 1 tsp Doubanjiang
7. 1 tsp Sugar
8. 1 tbsp Sake
9. 1 tbsp Soy sauce
10. 1 tbsp Vegetable oil
11. 1 tsp Sesame oil

Instructions to make Mapo Kabocha Squash

1. These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
2. 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.
3. 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.
4. Add ground meat and saute some more. Once the meat has broken up, add kabocha.
5. 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.
6. 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.
7. 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 How to Make Speedy Mapo Kabocha Squash. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!