Konnichiwa Kabocha– What a Surprise!

27 Jan

Post Disclaimer: It is not the size of the hot dog that matters but how it is placed it in the bun.


You know the old adages  – “ things are not always as they seem” or how about  “don’t judge a book by its cover”. Well, that about sums up my experience with a fine Japanese Veggie-Man named Kabocha. Kabocha, as you can see in the pic above has a dark green squashy like exterior. When I bought him home I fully expected to crack him open and find a honeydew like color on the inside. However, to my surprise this little guy was no regular squash, he was a Japanese Pumpkin! I found it interesting that  Japanese Americans often make pumpkin pie with this veg if they are away from pumpkin producing parts of the world during Thanksgiving time(You can thank me later when you get that Kabocha Jeopardy questions right).

Anyway, take a minute and say Konnichiwa to my little orange pumpkin-ly friend. (DO IT!!! I can’t hear you!!)

Cutting open Kabocha was like marrying  a fascinating Japanese gentlemen fully expecting to unwrap a cocktail weenie on your wedding night and instead being greeted with a huge ballpark frank (Yes, my mother reads this blog so there will be no talk of pre-marital sex, even with Mr. Ballpark Yamamoto.  Although, I have to mention cocktail weenies are typically appetizers).

Once I cracked the Kabocha open I was left with the quandary of what to do with it.  My non-Japanese husband, who reminds me more of a spicy Italian sausage then a hot dog, mentioned he was jones-ing for some soup. Since I like sausage, I figured I’d grant his wish.

For awhile I have been meaning to make the Kabocha French Lentil Soup out of Rebecca Steven’s cookbook SoupLove. However, her recipe needed a little –“I’m too busy for ovens, pots and pans” makeover. So, here is my version inspired by Chef Stevens.

Kabocha Lentil Soup


You Need:

6 cups of water.

2 tablespoons of olive oil

1 cup of lentils

1 head of fennel/star anise

2 leeks (white section only)

1 large yellow onion, chopped

1 large Kabocha

1 tablespoon of fennel seeds

¼ cup of julienned ginger

Red pepper flakes

Sea Salt to taste

Directions:

Get out a large crock pot.

Fill with:

6 cups of water, olive oil,

Lentils (rinsed first),Fennel/star anise chopped into small pieces

Leeks (white section only) chopped into half moons,

Yellow onion, chopped, Kabocha (as prepped below)

Fennel seeds, Ginger

A few shakes of red pepper flakes & Sea Salt

Kabocha Prep

Cleaver the Kabocha in half.

Spoon out seeds into trash

Place Kabocha flesh side down in a bowl or Pyrex of warm water.

Place in microwave for 15 minutes or until soft enough to squeeze.

Let cool to touch.

Scoop flesh out.

Chop up and add to Crockpot.

Cook on low for 7hours. Veggies should be tender.

Serve with crusty bread! Enjoy this soups spicy gingery goodness!

Until next post, Sayonara Veggie Lovers & Friends.

Advertisements

One Response to “Konnichiwa Kabocha– What a Surprise!”

  1. Val February 5, 2011 at 10:38 am #

    Kudos to you Gina, for attempting a dish with a truely foreign ingredient!! I love your blog!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: