kabocha is a Japanese pumpkin. Japanese kabocha is very similar to the squash you find in many western countries.
Japanese kobocha is in 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 loved it when they are baby.
In today's kabocha recipe, I'm paring western condiments which are tomato ketchup and Worcestershire sauce. It sounds promising right? haha
The ingredients use in this kabocha recipe can be found anywhere in the world.
I guarantee kids would love this taste.
I put it in the bento box this morning!
<JAPANESE KABOCHA & TUNA RECIPE>
<Yield> 4 servings
<Prep time> 5mins
<Cook time> 8mins
¼ of onion
1 canned tuna
1 tbsp of butter
1 tbsp of olive oil
2 tbsp of tomato ketchup
2 tsp of Worcestershire sauce / tonkatsu sauce without MSG
salt and pepper
Roasted pine nuts
1: Slice kabocha and onion into ½ cm thin slices. Heat 1 tbsp of olive oil in a pan over high heat, then place sliced kabocha. Cook it until it becomes charred on both side. Add thinly sliced onions, ½ tsp of salt and 1 tbsp of butter. Stir it for 1min and pop the lid on. Steam away for another 3 mins over small- medium heat.
2; Open the lid and add canned tuna, 2 tbsp of ketchup and 2 tsp of Worcestershire sauce. Cook it over mid heat for another 2-3mins. Transfer onto the serving plate and garnish some roasted pine nuts. Ready to be enjoyed!
・Onion should be sliced a little thinner than kabocha pumpkin.
・Please drain the oil of canned tuna before add in.
・You can add curry powder if you want to! Curry powder will help to reduce the fishy smell.
・If you top the cheese on and pop them into the oven.You can enjoy it differently!
<Recommended side dish>
Store it in a air-tight container in the fridge for 3days.
<Did you try this recipe??>
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