One of my Curves members shared this recipe. I have made this delicious meal a couple of times since. It is a meal in itself. It’s funny, I have never eaten Kabocha before. Once I tasted this dish, I was sold! For any type of gathering, being it friends or family, it makes a delicious, pretty center piece.
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- 1 Whole Kabocha (pumpkin)
- (for small kabocha) 1/2 cup regular rice and 1/2 cup mochi rice (mochi rice is optional)
- ground beef, turkey, or pork etc. may be used in small amount or it could be optional.
- fresh shrimp, cleaned, and chopped (optional)
- Ebi, soaked and chopped
- Shiitake mushrooms, soaked and chopped
- Bamboo, chopped
- Water chestnuts, minced
- Round onion, dice
- Green onion, (optional)
- Wash and dry kabocha thoroughly.
- Cut a "cap" from the top (just like when carving pumpkin for Halloween).
- Tip: to take off the top of the kabocha easier, microwave for a couple of minutes.
- Clean out the seeds and fiber in the pumpkin.
- Rub olive oil outside and inside of pumpkin.
- Sprinkle some Hawaiian salt inside for flavor.
- Cook one cup of rice in cooker.
- Fry the above ingredients and then add the rice.
- Line a pan with foil.
- Stuff the pumpkin with the fried rice.
- Cover with the kabocha cap.
- Bake uncovered for 30 minutes at 400 degrees.
- Take pumpkin out of oven.
- Reduce heat to 350 degrees. Cover pumpkin with foil, return to pan, and bake for about 1-1/2 hours or more. To check if done, use a knife or skewer. If it goes through easily, it is cooked.
- Turn oven off and keep foil on and leave kabocha in oven for another 30 minutes.
- This is optional because the kabocha will continue cooking.
How To Serve:
- Carefully place kabocha in a serving dish and remove cap.
- Slice kabocha from the top to bottom.
- Should resemble a flower in bloom with rice in the center.
- You may use whatever ingredients you want to add to the rice. Or make your favorite fried rice dish.
- The time for each step is dependent on the size of the kabocha so adjust as you go along.