Kabosashi (VEGAN Kabocha Japanese Squash Sashimi) 豆乳のカボ刺し - OCHIKERON - CREATE EAT HAPPY

Recipes / Japanese Recipes
 26786   
 03 Nov 2016   
♥My COOKBOOK available WORLDWIDE レシピ本もよろしくね♥ https://www.amazon.com/dp/4046014822/ http://www.amazon.co.jp/gp/product/4046014822/ref=as_li_ss_tl?ie=UTF8&camp=247&creative=7399&creativeASIN=4046014822&linkCode=as2&tag=shopping072-22 Amazon Japan may be Cheaper ($10 plus shipping fee). How to Order My Cookbook from Amazon Japan: https://www.youtube.com/watch?v=mWsrMmA7AnI Old version is unlisted since it has a copyright issue. 過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。 https://www.youtube.com/watch?v=NoGnR--7kQY I made up this idea. Kabocha Sashimi does not exist, but it is very addictive and super delicious!!! Some people asked me how it tastes like. It is just like eating avocado with soy sauce ;) hehe I used Kanten (agar agar powder) to firm up the Kabocha (Japanese Squash). Kanten contains a lot of fiber. It cleanses your digestive tract and cures constipation. Good for your health! Kanten (agar agar powder) is a coagulant extracted from a seaweed called Tengusa. It is different from gelatin that you have to boil it until the boiling point, or it won't firm up! FYI: Kanten (Agar Agar Powder) http://astore.amazon.co.jp/shopping072-22/detail/B003Q46ZE2 Wasabi http://astore.amazon.co.jp/shopping072-22/detail/B00Z5XE35U --------------------------------- Kabocha (Japanese Squash) Sashimi Difficulty: Easy Time: 20min + 60min cooling time Number of servings: 4 Necessary Equipment: mesh strainer Ingredients: 400g (14oz.) Kabocha (Japanese Squash) 200ml soy milk (you can use milk) 4g (2 tsp.) Kanten powder (agar-agar powder) soy sauce Wasabi Directions: 1. Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easy to cut. 2. Cut Kabocha into large chunks and remove the skin. Place them in a microwavable dish, cover with plastic wrap, and microwave on medium (500w) for 5 minutes until tender (cooked through). 3. Mash Kabocha using a fork while they are hot. Then push through the mesh strainer to strain. 4. Put soy milk and Kanten in a pot, then mix well. Bring to a boil and simmer for 2~3 minutes, mixing constantly. *Please watch carefully and turn down the heat a little bit if it starts to dry out. 5. Immediately, add the Kanten mixture into the mashed Kabocha and mix well. 6. Pour the mixture into a square container and cool in the fridge for about and hour to set. 7. Slice and serve with soy sauce and Wasabi if you like. レシピ (日本語) http://cooklabo.blogspot.jp/2011/08/blog-post_05.html --------------------------------- Music by YouTube Audio Library Fig Leaf Rag ♥Utensils I use in my videos♥ http://astore.amazon.co.jp/shopping072-22 ♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0qd_4w ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron?sub_confirmation=1
 

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