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Mapo Kabocha Squash
Mapo Kabocha Squash

Before you jump to Mapo Kabocha Squash recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

In general, people have been conditioned to believe that “comfort” foods are terrible for the body and must be avoided. Sometimes, if the comfort food is candy or some other junk food, this is very true. Other times, comfort foods can be utterly nutritious and good for us to consume. There are some foods that really can raise your moods when you eat them. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Build a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all terrific for helping to boost your mood. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical that dictates to your brain how you feel day in and day out. The more serotonin in your brain, the better you’ll feel. Nuts, in addition to improving your mood, can be a super protein source.

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to mapo kabocha squash recipe. You can cook mapo kabocha squash using 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Mapo Kabocha Squash:
  1. You need 200 grams Kabocha squash
  2. Prepare 150 grams Ground pork
  3. Get 1/3 Leek
  4. Provide 1 big thumb-sized piece Ginger
  5. You need 1/2 tsp Chinese chicken stock powder
  6. Prepare 1 tsp Doubanjiang
  7. Get 1 tsp Sugar
  8. Prepare 1 tbsp Sake
  9. You need 1 tbsp Soy sauce
  10. Use 1 tbsp Vegetable oil
  11. Take 1 tsp Sesame oil
Instructions to make Mapo Kabocha Squash:
  1. These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
  2. Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes. Finely chop the leeks and ginger.
  3. Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger. Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.
  4. Add ground meat and saute some more. Once the meat has broken up, add kabocha.
  5. Once the kabocha is coated in oil, add the Chinese soup. Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.
  6. It is done if you can stick a bamboo skewer through a kabocha. Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.
  7. Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done. Serve garnished with scallions and parsley.

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