Japanese (Kabocha) Pumpkin – a delicious recipe with pumpkin, shrimp, canola oil, sugar, soy sauce, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
2
Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lbs Japanese pumpkin (kabocha), 1 tablespoon dried shrimp (ebi), 1 tablespoon canola oil, 1 tablespoon sugar (or splenda), and more.
Yes, Japanese (Kabocha) Pumpkin falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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