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    You are in: Home / Recipes / Japanese (Kabocha) Pumpkin Recipe
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    Japanese (Kabocha) Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Amy in Hawaii's Note:

    This is a recipe from "Me Ke 'Ano Kuloko" which features healthy island cuisine from many of the ethnic cultures in Hawaii. Kabocha, is a Japanese pumpkin with orange flesh and edible green skin.

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    Units: US | Metric


    1. 1
      Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy.
    2. 2
      Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead.
    3. 3
      Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.

    Ratings & Reviews:


    Nutritional Facts for Japanese (Kabocha) Pumpkin

    Serving Size: 1 (86 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 30.3
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 101.5 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.0 g
    Sugars 2.1 g
    Protein 0.1 g

    The following items or measurements are not included:

    Japanese pumpkin

    dried shrimp

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