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Kabocha Sashimi

ochikeron's picture
Kanten or agar agar powder, is a coagulant extracted from a seaweed called tengusa. It's different from gelatin that you have to boil it until the boiling point, or it won't firm up! I hope you try it out!!!
Directions

MAKING
1. Scoop out the seeds and microwave on medium (500W) for 3 minutes to make it easier to cut.
2. Cut the Kabocha (Japanese Squash) into large chunks and remove the skin. Place the chunks in a microwave-safe dish, cover with plastic wrap, and microwave on medium (500w) for 5 minutes until tender.
3. Mash the Kabocha (Japanese Squash) using a fork. Then push through the mesh strainer to strain.
4. Put soy milk in a pan and dissolve kanten powder in. Put on medium heat and bring to a boil, stirring well. Turn down the heat a little bit so that it won't dry out and simmer (stirring frequently) for 2 to 3 minutes.
5. Immediately, add the kanten mixture into mashed Kabocha (Japanese Squash) and mix well with spatula.
6. Pour the mixture into a square dish and cool in the fridge for about and hour to set.

SERVING
7. Slice and serve with soy sauce and wasabi if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Soy Sauce
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4
Kabocha Sashimi is a very interesting dish. Try this video to understand the simple process of making vegetarian sashimi

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2 Comments

Axel's picture
Nice video i luv it do you have facebook?? i want to see more vids!! :)
Samina.Tapia's picture
Hi Axel, if you like the recipes by this chef/channel, go to http://www.ifood.tv/ochikeron You can find more recipes and videos.