Japanese Halloween Kabocha Pumpkin gratin Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Japanese Halloween Kabocha Pumpkin gratin Also known as Harouin Kabochaguratan.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Harouin Kabochaguratan

Halloween Japanese kabocha pumpkin gratin is a dish that combines elements of Japanese cuisine with the festive climate of Halloween.

The basis of the dish is the kabocha turmeric, an ingredient widely used in Japanese cuisine that has a unique and sweet taste.In addition, turmeric is rich in nutrients such as vitamins A and C, potassium and fiber.

To prepare gratin, the doves are boiled and then crushed, forming a kind of puré. Then milk, crushed cheese and spices, such as salt, pepper and mushroom, are added. The mixture is placed in a refractor and taken to the oven to gratinate.

The result is a creamy and tasty dish with a vibrant orange color that fits perfectly with the weather of Halloween. In addition, kabocha pumpkin gratin can be served as an accompaniment or even as a main dish, accompanied by a salad or rice.

An interesting option is to use turmeric as a container for gratin, creating an even more creative and thematic presentation. In addition, you can add other ingredients to the dish, such as bacon, mushrooms or meat, to make it even more complete and tasty.

Halloween Japanese kabocha pumpkin gratin is a great option for those who want to get out of the traditional Halloween celebrations and try new flavors. With a mixture of Japanese ingredients and a touch of creativity, this dish will surely surprise and please everyone.

So if you want to innovate in the Halloween menu or simply try new flavors, don’t forget to try the kabocha pumpkin gratin. Besides delicious, it’s also a great option to add more nutrients and colors to your dish. Enjoy and good appetite!

Origin and history of Halloween japonês Kabocha Pumpkin gratin

Kabocha cabbage gratin is a dish that blends Halloween culinary traditions with Japanese cuisine. Kabocha cabbage is a widely used ingredient in Japanese cuisine, being considered a delight in the country. Halloween, celebrated on October 31, is a Celtic-born festival that has become popular in the United States and is known for its symbols, such as cabbage and fantasies.

The blend of these two traditions resulted in a delicious and creative dish, combining the sweetness of doves with the salty taste of gratin, a dish of French origin consisting of a layer of vegetables or meat covered with white sauce and gratinated cheese. Halloween Japanese kabocha pumpkin gratin is a way to celebrate the date differently and tasty, combining cultures and flavors in one dish.

About the recipe

• Name of the plate: Japanese Halloween Kabocha Pumpkin gratin
• Name of the dish in English: Halloween Japanese kabocha pumpkin gratin
• Name of the plate in Japanese: ハロウィーンかぼちゃグラタン
• Name of the Romanian dish: Harouin Kabochaguratan

Information about preparation

• Time to prepare: 15 minutes
• Time of Cooking: 35 minutes
• Difficulty: MEDIUM
• It suits: 2 people
• Occasions: Main meals, autumn

Ingredients – Ingredients

Check out the necessary and optional ingredients Japanese Halloween Kabocha Pumpkin gratinIt makes sense to improvise

• 1 cabbage, about 1 kg
• 30g of Edamame beans, pre-boiled or uncongelated
• 40g of broccoli flowers
• 30 g of carrots
• 1 Cebula
• 20 g of butter
• 4 tablespoons of flour
• 400 to 600 ml of milk
• 1 cup of vegetables
• Salt and Pepper
• Rated cheese on top
• 1 tablespoon of panko bread, up

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Japanese Halloween Kabocha Pumpkin gratin. Follow the instructions below in the preparation mode or step by step.

Method

Cut the cabbage:

Start by cutting the top of the Kabocha carrot, leaving most of the carrot intact.

Remove the seeds and cut the remaining meat into cubes of 1 cm.

Immerse the cubes in water and take them to the microwave for 4-5 minutes until they become soft.

Remove the onion:

Cut one onion into thin strips and soak on medium-high fire with a little vegetable oil until it becomes soft and golden, about 7 to 10 minutes.

Prepare the rox:

Add 4 tablespoons of flour to the onion and cook for 2-3 minutes.

Then add the milk gradually, mixing to avoid clumps.

Add a cube of vegetable stock, Edamame beans and spices to taste.

Combine the roux with the cabbage:

Cut and add the pumpkin cubes to the Roux, mixing until they are uniformly covered.

The mixture will have a golden orange color.

Remove from the fire.

Preheat the oven to 200 ° C:

In the hollow carrot, add the carrot mixture and cover with roasted cheese and panko rosca flour.

Stir the garlic for 10 to 12 minutes until the cheese melts.

Stir the vegetables:

While the pumpkin is spicy, boil the carrots and broccoli until they become soft.

Cut and reserve.

Serving and enjoying:

Remove the garlic from the oven and let it cool down a little.

Cover with cooked vegetables and serve as a main dish or accompaniment for autumn or Halloween meals.

Other recipes