I usually don't microwave kabocha, but I made my first attempt to microwave one (bocchan kabocha) yesterday. It was a great hit with my family, so I made another attempt today.
This is one of the bocchan kabocha I grew myself.
I microwaved it for seven minutes in total in my 700W microwave oven.
It may not look good, but it was good!
I had no idea that you could microwave kabocha!
muskratbyte: I later realized that I was wrong when I wrote, "I usually don't microwave kabocha," because I always microwave kabocha to make kabocha soup!
Nice harvest! The pumpkins at this time of the year are simply the best. We had pumpkin soup a few days ago and I planned to prepare Kabocha No Nimono this weekend (I could easily finish one on my own..)
Kiki: Thanks! I still have four or five of them in the garage.
I don't know why, but I feel a little aversion to kabocha in miso soup, and I usually use kabocha to make tempura, soup (microwave first, and then process in a blender with milk), and nimono. To my annoyance, my mother likes to put kabocha (and all sorts of vegetable she has on hand) in miso soup! What's more, my father likes houtou ほうとう,
an essential ingredient of which is kabocha!
Do make kabocha no nimono and show it in your blog!
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