In google search, most steam Kabocha Asian recipe are mostly using the black bean sauceHonestly, black bean sauce is never my daughter favorite. She will simple ignore the entire dish if she found it.I know that she like miso. So I will use 2 different miso to create this dish. She is happy about this decision.Kabocha is sweet. Mix it with 2 different miso, it is so delicious. The Kabocha is so soft. It melted in your mouth.I decided to cube the pork. Because it is more juicy after steam compare to thin slices.
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Ingredients
- 450 g tenderloin pork (cut into square pieces)
- 300 g Kabocha squash (peeled/cored/sliced)
- 2 tsp sesame oil
- 2 tsp roasted sesame seed
- 2 tsp diced green onions
Seasoning
- 5 tsp red miso
- 1 tbsp white miso
- 1 tsp Japanese soy sauce
- 1 tsp sesame oil
- 2 tsp mirin
- 2 tsp sugar
Instructions
- Mix ⅔ seasoning with the pork. And mix the rest of the seasoning with the Kabocha slices
- Put the Kabocha slices in a dish. Top with the pork. Steam over high heat for 18 mins
- Drizzle the sesame oil. Garnish with sesame seed and green onion. Enjoy
Notes
Tips
We need condensation for this recipe. So don't use the bamboo lid or cover the dish.