It’s best to keep the skin when steaming so that kabocha holds its shape and doesn’t stick to your steamer basket. You will most likely use this method if you want to steam and puree the kabocha for your recipe. Method 2: Remove kabocha skin after cooking Then you can easily cut them into small pieces. Lay each wedge on its flat side, and slice the peel off. In most recipes, you will want to remove the skin first before cooking. Method 1: Peel kabocha skin before cooking However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on. If you decide to remove it, read the next section before you cut into cubes or slices. Decide if you want to remove the (edible) rind for your recipe. Step 7: Cut the wedges into cubes or slicesĭepending on your recipe, you may need to cut the wedges into cubes or slices. You can also cut the halves in half first before slicing into smaller wedges. Then slice the halves into 4-6 wedges depending on your recipe. Using a large spoon, remove the seeds and pith from the core of the kabocha squash. Stick the very sharp knife in the middle and work around the outside until you can cut it into two parts. If you are slicing the whole kabocha, remove the stem first using a large spoon. When you microwave, step aside to keep an eye on it. I had never experienced this personally, but it’s good to know this could happen. *Disclaimer: Thanks to the commenter Lauren, we learned that a spark may come out from microwaving kabocha. Now if your kabocha is bigger than your microwave or you don’t own a microwave, you can either cut the whole kabocha with a large and heavy sharp knife, or you can wrap the kabocha in aluminum foil and bake in the oven at 400 ✯ (200 ✬) for 15 minutes. If you are curious to try, I can’t guarantee what will happen. Let’s say it won’t happen unless you microwave it for like 10 minutes, which I’ve never done before. But it’s good to remember 2 to 4 minutes as your starting point.Īnd if you’re like my son, you might be wondering if the kabocha squash would explode by microwaving. The microwave cooking time varies depending on the size of your kabocha, how soft you want your kabocha to be (some recipes require kabocha to be more raw than others), and your maximum microwave wattage. You might have already known this, but microwaving* a kabocha really helps. Step 2: Microwave kabocha If you microwave half of kabocha, remove the seeds first. Now wash the kabocha squash and dry before moving on to the next step. It’s always good to invest in one high-quality, all-purpose chef knife (instead of buying a fancy set of knives). That means a dull knife can be more dangerous than a sharp knife. The edge of the knife bites the object precisely while a dull knife may slip and lose control. When you use a sharp knife, a lesser force is required to make a cut on the squash. The most important tip to cut a kabocha squash is to get a large sharp knife. How to Cut a Kabocha Squash Step 1: Pick your knife You can store the whole uncut kabocha in a cool, dry, dark place for up to 1-2 months. You can store it in the refrigerator for 2-3 days or in the freezer for a month. If you are not using the entire kabocha squash, make sure to remove the seeds and pith from cut kabocha before wrapping with plastic wrap. If you’re looking for a substitute for kabocha squash, you can use acorn or buttercup squash as they both have edible green skin and sweet orange flesh. And choose ones that feel heavy for their size (usually about 2-4 lbs). Some faint stripes, bumps, or blemishes on the skin are fine. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight.Ĭhoose kabocha that has a firm, deep-colored green rind. Kabocha is grown year-round, but they are best in the late summer to late fall. Japanese moms would make sure their kids eat it, and no excuse is acceptable. It has beta carotene, vitamins, iron, and all the healthy goodness. Kabocha is used in many Japanese recipes in which it is stewed, deep-fried into tempura, or even used in desserts. The green outer skin may look deceptively hard, but it is edible. Its rich texture and flavor are akin to a sweet potato and a pumpkin combined. Amongst the many squash varieties, kabocha probably tastes the sweetest. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and bright vivid orange flesh.
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