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Kabocha Squash Dumpling Soup

Kabocha Squash Dumpling Soup

Kabocha squash dumplings are served in a miso flavored kenchin soup. This is perfect for cold days. You can also enjoy the dumplings on their own with a sauce.

Ingredients: 2 servings

Kabocha squash
200 g
Katakuriko
4 to 6 teaspoons
Dashi stock
400 ml
Miso
as much as you like
Daikon radish (quartered and thinly sliced)
as you like
Carrot (quartered and thinly sliced)
as you like
Burdock root (shaved)
as you like
Japanese leek (sliced into rounds or chopped finely)
as you like
Sesame oil or vegetable oil
as you like

Steps

1. Steam the kabocha squash (or microwave) until tender, and mash while still warm. Add the katakuriko and mix very well until it's completely incorporated. Wrap up with plastic film and let rest in the refrigerator for at least 30 minutes. Prepare the vegetables in the meantime.
2. Form the kabocha squash dough into dumplings.
3. Heat some oil in a pan, add the vegetables and stir fry. When the oil is evenly distributed, add the dashi stock and simmer until the vegetables are soft. Add the dumplings and simmer. When the dumplings float up to the surface, add the miso and taste to adjust the seasoning (add more miso if needed).
4. Ladle into serving bowls, garnish with some chopped leek and serve. (The soup is rather thick.)
5. Dessert version: Make a mitarashi sauce (soy sauce, sake and sugar combined at a 1:1:2 ratio). Boil the dumplings in hot water, and coat with the mitarashi sauce. You can also try the dumplings with molasses (brown sugar syrup) and/or kinako (roasted soy bean flour). Here I've served them with vanilla ice cream.

Story Behind this Recipe

I ate this a lot when I was a child. It's a great way to have kabocha squash.