Inspired by: Kabocha no gomaae
- Vata seasonOct – Dec in the north
Steamed Kabocha with Black Sesame
- Serves
- 4
- Portion
- ≈150 g
- Time
- 20 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pumpkin (kaddu) | kabocha, skin on, wedges | 600 g | 3000 g | |
| Sesame seeds (til) | 2 tbsp black sesame, toasted & ground | 20 g | 100 g | |
| Soy sauce / tamari (gluten-free) | 1½ tsp | 8 ml | 40 ml | |
| Brown-rice syrup / rice malt | 2 tsp (or maple) | 10 g | 50 g | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g |
Method
How to cook it
Step 1: Steam pumpkin 12–15 minutes until tender.
Step 2: Mix ground sesame, soy and rice syrup to a paste.
Step 3: Spoon over warm pumpkin.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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