Easiest Way to Cook Tasty Rice Cooker Kabocha Potage

Rice Cooker Kabocha Potage. Frugal Japanese pumpkin rice is easy, delicious and healthy. Though this Kabocha Squash Rice is simple, it took us many trial and errors with the Instant Pot Pressure Cooker to get the perfect consistency. Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash)

Just plain salt and a bit of sake will enhance the You can make this dish in a rice cooker if you have one. Mix rice, water, and seasoning and put kabocha on top. Turn on the rice cooker and. You can have Rice Cooker Kabocha Potage using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rice Cooker Kabocha Potage

1. You need 500 grams of ☆ Kabocha squash.
2. You need 1/2 large of ☆ Onion.
3. You need 400 ml of ☆ Water.
4. It's 15 grams of ☆ Butter.
5. You need 3 tsp of ☆ Soup stock cube.
6. It's 1 dash of Salt and pepper.
7. Prepare 400 ml of Milk.
8. It's 100 ml of Heavy cream.
9. You need 1 of to garnish Parsley.
10. Prepare 1 of Black pepper.
11. You need 1 of Croutons.

Wild Rice with kabocha squash and sage butter recipe is the perfect fall meal. To save time, make the rice and butter while the squash is cooking. · We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for. From well-known Japanese kitchen staples from rice and noodles, to freshly baked goods, matcha and sake A wholesome and warming winter dish made with flavoursome kabocha Japanese pumpkin.

Rice Cooker Kabocha Potage instructions

1. Wash the kabocha with the skin still on and remove the seeds. Dice it into 2 cm pieces, and separate from the skin. Slice the pieces in half to make them even smaller. (See Step 6).
2. Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal..
3. When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix..
4. Season with salt and pepper, and leave in the fridge until well-chilled or serve warm..
5. If you like, top with heavy cream, parsley, croutons or black pepper for decoration..
6. When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful..
7. You can use the skin in another recipe, even when cut thickly. https://cookpad.com/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese.
8. Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk..

Much sweeter than Western varieties of pumpkins, kabocha makes a tasty and healthy potage that's. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. The Korean danhobak is a kind of winter squash, known by its Japanese name kabocha in English.