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Japanese Pumpkin Squab

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Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce.
  Pumpkin 1
  Squab 1
  Kabocha squash 1
  Water 2 Quart
  Lemongrass 1 (Smashed)
  Ginger 1 Inch
  Sea salt To Taste
  White pepper To Taste
  Kappa 2 Gram

Combine all except kappa and cook until tender. Puree until smooth and pass. Add kappa and allow to set in the cooler. Cut and serve

Matsutake Mushroom
1 matsutake mushroom roasted in butter with fresh wasabi and ginger juice.

Take the thigh from the bird and marinate in jerk sauce and char in a hot pan and serve alongside the roasted squab breast.

For the squab sauce, place all the roasted squab bones in a pot of squab stock and bring to a boil and simmer until reduced by half and a cook consistency is reached.

Strain that liquid and serve alongside the squab.

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Recipe Summary

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Join Chef Matt Levin as he makes Japanese pumpkin squab with a rich vegetable and wine sauce. Take a look at this impressive video that shares a fabulous recipe with useful tips and wonderful techniques. Try out and enjoy this recipe on a special occasion and enjoy!

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