Pumpkin ‘Goma-ae’
Pumpkin ‘Goma-ae’

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin ‘goma-ae’. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pumpkin ‘Goma-ae’ is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pumpkin ‘Goma-ae’ is something that I have loved my whole life. They’re nice and they look wonderful.

Pumpkin 'Goma-ae' Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Since I moved to Australia, I have tried to create some pumpkin dishes that I used to cook in Japan, but all Pumpkins available in Australia, including a Pumpkin called Japanese Pumpkin, have turned too watery, sloppy or mushy. Pumpkin 'Goma-ae' Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Grind Toasted Sesame Seeds, OR use the trick 'How To Grind Sesame Seeds Using A Plastic Bag'.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin ‘goma-ae’ using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin ‘Goma-ae’:
  1. Take 450-500 g Pumpkin Outer Parts with Skin
  2. Make ready 1 teaspoon Sesame Oil *optional
  3. Prepare ‘Goma-ae’ Sauce
  4. Get 2 tablespoons Toasted Sesame Seeds *ground
  5. Make ready 1 tablespoon Sugar
  6. Make ready 2 tablespoons Soy Sauce

Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US. In Japan, Kabocha is in season in winter, and this dish reminds me of winter time there. When Kabocha is cooked, the inside becomes bright orange. Kabocha's thick and dense texture is closer to sweet potatoes than squash.

Steps to make Pumpkin ‘Goma-ae’:
  1. Cut Pumpkin into bite-size pieces and cut skin side into 20 to 25mm thick. Coat with a small amount Sesame Oil, spread on a baking tray, and roast in the oven at 200℃ for 15 minutes or until cooked. *Note: Use the softer parts for soup or something else.
  2. Meanwhile, Grind Toasted Sesame Seeds, add Sugar and Soy Sauce, and mix well to make sauce.
  3. Combine cooked Pumpkin and the sauce.
  4. *Note: The photo above is Kent Pumpkin, cut to 25mm thick. The skin was rather orange when I bought it. The photo below is Butternut Pumpkin, cut to 10mm thin. It was a little bit chewy.

When Kabocha is cooked, the inside becomes bright orange. Kabocha's thick and dense texture is closer to sweet potatoes than squash. Pumpkin 'Goma-ae' Japan has great Pumpkins that have rather dry and powdery texture like Chestnuts. Since I moved to Australia, I have tried to create some pumpkin dishes that I used to cook in Japan, but all Pumpkins available in Australia, including a Pumpkin called Japanese Pumpkin, have turned too watery, sloppy or mushy. Horenso no goma-ae (spinach with sesame sauce) This simple recipe for spinach or green beans makes a regular appearance at our dinner table.

So that is going to wrap this up for this special food pumpkin ‘goma-ae’ recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!