Kabocha Soup

Kabocha is a variety of Japanese pumpkin. It looks very similar to Buttercup squash, typically found in western supermarkets but they taste quite different, so don't be fooled! Kabocha is naturally sweet and has a texture that's a bit like sweet potato. In Japan, we usually eat kabocha as a side dish. I especially love kabocha that's been simmered in soy sauce and sugar, but its equally scrumptious in a salad (like potato salad), creamed into a soup, or tempura-fried.

Kabocha soup is very popular in Japan, because it’s very rich and creamy, but mild enough in flavor for everyone to enjoy. You can serve this soup warm or chilled depending on the season. It would make a perfect Thanksgiving side dish!

Kabocha Soup

·      ½ a kabocha squash (about 1.5lbs)

·      1 onion

·      1 tablespoon of salted butter

·      1 tablespoon of olive oil

·      480ml of vegetable broth

·      240ml of milk

·      60ml of heavy cream

·      some salt

1.     Cut kabocha in half and scoop out the seeds with a spoon.

2.     Cut the kabocha into 1.5 to 2 inch cubes and remove the skin.

3.     Chop onion coarsely.

4.     In a pot, heat up the butter and olive oil, add the chopped onions, and sauté until tender.

5.     Add the kabocha and sauté about two minutes.

6.     Add vegetable broth and simmer until the kabocha is soft.

7.     Turn off the heat and puree with a blender or hand blender until smooth.

8.     Add milk, heat up the mixture, and add salt to taste. Finish by adding heavy cream and remove from the heat just before it boils.

9.     Serve into a bowl and drizzle a little heavy cream to garnish, if you like.

Croquettes using Mashed Potatoes

Do you have left over mashed potatoes from the holidays? Try making these croquettes with them. Adding bacon and cheese will melt your mouth. These are yummy appetizers for your family and guests!

Croquettes using Mashed Potatoes

·      3cups (720cc) of mashed potatoes

·      5 pieces of bacon

·      ½cup of cheddar cheese

·      3 scallions

·      some all-purpose flour

·      some egg

·      some breadcrumbs

·      some frying oil

1.     Chop the bacon into small pieces and cook them until they are nice a crispy. Place the cooked bacon on a paper towel to remove excess oil.

2.     In a bowl, mix mashed potatoes, cooked bacon, scallion and cheddar cheese.

3.     Shape the mixture from 2) into a golf ball size.

4.     Beat the egg. Coat each ball in order of flour, egg, and breadcrumbs.

5.     Heat up frying oil in a pan and fry your balls until it crisps. Try to fry it over high heat quickly. Remove croquette from oil if cheese starts to come out.

6.     Serve hot.