Kabocha is an enchantingly versatile ingredient that skirts the line between winter squash and starchy tuber. It's also one of those ingredients that can last for weeks in the fridge, which is how this recipe came to be. I was clearing out the veggie drawer in preparation for my trip to the US when I encountered this mini kabocha rolling around the back of the drawer.
Pan-frying the kabocha until it starts to brown intensifies kabocha's inherent sweetness, which harmonizes beautifully with the savory fish cakes in this dish. Steaming the pumpkin with sake ensures it gets cooked through while adding a boost of umami. A splash of soy sauce added at the end creates a shiny glaze while seasoning the dish.
Paired with a bowl of hot rice, it makes for a satisfying meal, or serve it as a side dish to add a touch of comfort to any meal. It also works at room temperature, which makes it the perfect item to tuck into a bento box lunch!
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Kathy Stroup says
That looks delicious! I have a hard time eating Kabocha that's not been caramelized; it's now the way I think of it. I don't have any experience with fish cake, but I'm intrigued by it. I just never know what to buy. They have a good selection at Weee, but I haven't been brave enough to order it yet. You have a few recipes here that feature it; maybe it would be a good topic to explore.