All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mushi kabocha / steamed mashed kabocha pumpkin

Naturally sweet kabocha pumpkin dressed in small cups.

1/8 kabocha pumpkin
3 cm eringi king oyster mushroom
1/4 tsp soy sauce

Tiny handful edamame

For sauce
100 cc water
1/2 tbsp soy sauce
1-2 tbsp potato starch, mixed with the equal amount of water



Boil edamame.

Seed kabocha, cut into several sections, and steam or microwave until soft.

(If microwaving, cut kabocha into smaller pieces)
Tear mushroom, mix with usukuchi soy sauce, and set aside.


Put orange part of kabocha in bowl, and mash.


In each cup, put half of mushroom at the bottom, and put kabocha on top and cover mushroom.

Form a small mound of kabocha.


Steam on medium-high to high heat for 7-8 minutes.


Make sauce.
Mix water, soy sauce, and 1/3 potato starch & water mixture, and microwave for 20-30 seconds.
Remove and mix well. Keep adding a small amount of potato starch & water mixture and microwaving while mixing well in between, until the liquid is somewhat thick.


Pour sauce on kabocha, place edamame, and put a small dab of wasabi in the center.
Serve hot.

  • Kabocha can be baked in oven for Process 1. Boiling is not recommended, as it makes kabocha soggy. 
  • If there is too much mashed kabocha, freeze leftover for later use.
  • Any mild-flavor fresh mushroom, including shiitake, hiratake oyster, chanterelle and porcini, works fine.
  • Snap peas (cut into several sections), overgrown beans taken from green beans, and fava beans can replace edamame. Broccoli stems or asparagus work too, although the color contrast is weak. Look for colors and textures that contrast with the soft kabocha.

(Last updated: January 28, 2016)

No comments: