Introduction to Sticky Rice Stuffed Japanese Pumpkin

Sticky rice stuffed Japanese pumpkin, or kabocha squash, offers a delightful fusion of flavors and textures that is sure to satisfy your appetite. This dish serves 4 to 6 and boasts a combination of savory ingredients, making it a wholesome choice for any meal.

Preparing the Ingredients

Start by gathering the following ingredients: 1 medium Japanese pumpkin (approximately 4 pounds), 2 cups sticky rice soaked for 2 hours, 2 tablespoons dried shrimp, a bulb of minced shallot, Chinese sausage, shiitake mushrooms, and a medley of sauces including soy sauce, oyster sauce, and hoisin sauce. The preparation involves softening the pumpkin skin by either steaming or baking it before scooping out the insides.

Cooking Instructions

To cook this dish, begin by par-cooking the filling. In a medium pan, heat avocado oil and sauté the shallots, Chinese sausage, dried shrimp, and shiitake mushrooms. After one minute, add the sticky rice and mix well. Then combine this mixture with your pre-made sauce and let it cook over medium-low heat covered for about 15 minutes. Once the filling is ready, fill the softened pumpkin, brush with avocado oil for a shiny finish, and place it in a steamer. Steam for 30 minutes until both the pumpkin and filling are tender and cooked through.

This sticky rice stuffed Japanese pumpkin recipe is not only a feast for the eyes but also a comforting dish that brings warmth to the table. Enjoy your creation as a standout centerpiece or side dish!