Are looking for a rice cooker kabocha potage recipe that is interesting? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious rice cooker kabocha potage should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of rice cooker kabocha potage, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare rice cooker kabocha potage which is delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings required exist in prepare

1. Use 500 grams ☆ Kabocha squash
2. Prepare 1/2 large ☆ Onion
3. Take 400 ml ☆ Water
4. Use 15 grams ☆ Butter
5. Prepare 3 tsp ☆ Soup stock cube
6. Prepare 1 dash Salt and pepper
7. Take 400 ml Milk
8. Take 100 ml Heavy cream
9. Prepare 1 to garnish Parsley
10. Prepare 1 Black pepper
11. Prepare 1 Croutons

Transfer the content to a blender. Add the miso, shio-koji, and some white pepper. Then transfer the soup to a soup bowl and it is ready to eat. Heat water in a pot and add ground chicken while water is still cold.

Step by step to make Rice Cooker Kabocha Potage:

1. Wash the kabocha with the skin still on and remove the seeds. Dice it into 2 cm pieces, and separate from the skin. Slice the pieces in half to make them even smaller. (See Step 6)
2. Slice the onion. Put the ingredients marked ☆, the onion and kabocha in a rice cooker, and cook as normal.
3. When it's finished, blend in a mixer while still warm. Transfer to a container, add milk and heavy cream, and mix.
4. Season with salt and pepper, and leave in the fridge until well-chilled or serve warm.
5. If you like, top with heavy cream, parsley, croutons or black pepper for decoration.
6. When removing the skin, put the side that had the seeds in face down. The kabocha may slip, so be very careful.
7. You can use the skin in another recipe, even when cut thickly. https://cookpad.com/us/recipes/144744-kabocha-squash-skin-and-bacon-genovese (see recipe)
8. Note: If the kabocha has a high water content, reduce the amount of water you use in the rice cooker, and adjust the consistency at the end by adding milk.
9. Done and ready to serve!

Stir to loosen meat up into small pieces. Add Soy Sauce, Sake, Mirin, sugar, and Kabocha. It has a naturally sweet flavor, even sweeter than butternut squash, and it's often used for desserts and baked goods in Japan. Be forewarned, even though it doesn't look it, kabocha is really hard. If you are going to cut it for the first time, please be careful with the knife.

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