If you are a fan of sticky rice, you will be sure to enjoy my Sticky Rice Stuffed Japanese Pumpkin (Kabocha squash) Recipe. It’s savory, hearty, creamy, and sweet all in one bite! I’d like to also share with you a cooking trick, so we can all easily cut the tough skin of Japanese pumpkins.
Sticky Rice Stuffed Japanese Pumpkin Recipe
Serving: 4-6
Prep time: 15 minutes
Rest time: 2 hours
Cook time: 1 hour
For the Japanese pumpkin:
1 medium (4 pounds) Japanese pumpkin (Kabocha squash)
1 teaspoon of avocado oil, or other cooking oil
For the filling:
2 cups sticky rice, soaked for 2 hours
1 tablespoon avocado oil, or other cooking oil
2 tablespoons dried shrimp, soaked for 1 hour
1 bulb shallot, minced
3 links Chinese sausage, cut into thin rings
4 pieces shiitake mushrooms, sliced
For the sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon of hoisin sauce
Pinch of white pepper
1 1/2 cups water
Sticky Rice Stuffed Japanese Pumpkin Instructions
To prepare the ingredients:
- Rinse the sticky rice, and soak it in water for 2 hours. Drain.
- Rinse the dried shrimp, and soak it in water for 1 hour. Drain.
- To soften the tough skin of the Japanese pumpkin, in a large steamer over medium heat, bring water to a boil. Place the pumpkin inside. Cover the lid, and steam for 10 minutes. (Alternatively, place the Japanese pumpkin in an oven, and bake at 375 degrees F, or 191 degrees C, for 20 minutes.)
- After the skin has softened up, use a knife to cut off the top. Remove the seed, and set aside.
- To make the sauce, in a bowl mix in the soy sauce, oyster sauce, hoisin sauce, white pepper, and water. Whisk.
To par-cook the filling:
- In a pan over medium-low heat, add the avocado oil, shallot, Chinese sausage, dried shrimp, and shiitake mushrooms. Stir-fry until aromatic for about 1 minute.
- Place in the sticky rice and stir-fry for 1 minute. Then pour in the sauce, cover the lid, and cook for about 15 minutes over medium-low heat.
To steam the stuffed Japanese pumpkin:
- Stuff the filling inside the Japanese pumpkin.
- Lightly brush a layer of avocado oil all over the pumpkin. (The oil will protect the skin during steaming, so it will continue to have a shiny surface.)
- In the steamer over medium heat, bring water to a boil. Transfer the stuffed Japanese pumpkin inside. Cover the lid, and steam until completely cooked through for about 30 minutes. Enjoy!
