• Miwa

<JAPANESE KABOCHA & TUNA RECIPE>

Updated: Mar 5




Kabocha is a Japanese pumpkin. Japanese kabocha is very similar to the kind of squash you can find in many western countries. Japanese kabocha can be found in an abundance over the summer. They are naturally sweet and full of vitamins and fiber. I have been cooking Japanese kabocha in multiple ways since my kids have loved it since they were babies.


In today's kabocha recipe, I'm using western condiments which are tomato ketchup and Worcestershire sauce. It sounds promising right? haha


The ingredients I use in this kabocha recipe can be found anywhere in the world. I guarantee kids will love this taste. I put it in our bento box this morning!


Enjoy!



 

<JAPANESE KABOCHA & TUNA RECIPE>


<Yield> 4 servings


<Prep time> 5 minutes


<Cook time> 8 minutes


<Ingredients>

Kabocha pumpkin

¼ onion

1 can tuna, drained

1 tablespoon butter

1 tablespoon olive oil


Sauce

2 tablespoons tomato ketchup

2 teaspoon Worcestershire sauce / tonkatsu sauce

salt and pepper



<Optional toppings>

Roasted pine nuts



<Directions>


1. Slice the kabocha and onion into ½ cm thin slices. Heat the olive oil in a pan over high heat, then add in the sliced kabocha. Cook them until they become charred on both sides. Add in the thinly sliced onions, ½ teaspoon of salt and butter. Stir it for 1 minute then cover with a lid. Steam away for 3 minutes over a medium low heat.





2. Open the lid and add in the drained canned tuna, ketchup and Worcestershire sauce. Cook it over medium heat for another 2-3 minutes. Transfer to a serving plate and garnish with some roasted pine nuts. Now it's ready to be enjoyed!






<Miwa's tips>

・The onion should be sliced a little thinner than kabocha pumpkin.


・Please drain the oil from the canned tuna before you add it in.


・You can add in curry powder if you want to! Curry powder will help to reduce the fishy smell.


・You can add cheese on top and pop it into the oven. You can enjoy it differently!


<Recommended side dish>

JAPANESE CORN RICE

SOY CREAMY MISO SOUP


<Storage time>

Store in an air-tight container in the fridge for up to 3 days.




 

<Did you try this recipe??>


Let me know by tagging me on Instagram



I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



 

Watch more on YouTube!





2020/08/14 MIWA

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