Kabocha Squash Winter Stew

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I love the nutty flavor of roasted kabocha squash. This squash is also high in nutrients like Vitamin E.This squash is often attributed to the longevity of life in Japan where it is eaten regularly. Kabocha is also high in calcium and eliminates toxins from your body. You can, and should, also eat the skin of the kabocha.

Kabocha Soup

Gather these ingredients:

one small-medium kabocha
one leek
one sheet of kombu (dried kombu is seaweed sheets)
one carrot
mirin
shoyu
fresh shitake mushrooms
soy sauce
ginger

From Orient Market gather some of the Japanese spice collections – usually little shakers with a hot pepper or a sesame & kelp base – your choice!

Slice the onion thinly and carmelize over medium heat with olive oil. Slice the kabocha and scoop out the seeds. Drizzle olive oil on the kabocha. Roast in the oven at 350 degrees until softened. I’d like to note that this is a great way to cook the kabocha and then use in anything: stir fry, add to noodles, for risotto, etc.

Place one sheet of kombu, cut into several smaller pieces, into cold water in a large soup pot. Put the pot on the stove and leave on medium heat.

Slice shitake mushrooms and saute them separately.

I usually just estimate the combination myself. Enjoy!

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