Recipes From Japan #225
Kabocha Soup
Ingredients:
quarter cup cornmeal
quarter cup all-purpose flour
half teaspoon seasoned salt
half teaspoon ground black pepper
quarter onion, sliced
vegetable oil, or as needed
two cups cubed kabocha squash
one small Japanese sweet potato, sliced
one carrot, sliced3 cloves garlic, minced
one bay leaf
half cup soy milk
one teaspoon garam masala
salt and ground black pepper to taste
Instructions:
Combine cornmeal, flour, seasoned salt, and pepper in a bowl. Dredge onion slices in cornmeal mixture. Heat oil in a large skillet over medium fire. Cook breaded onion, turning occasionally till golden brown, three to five minutes.
Bring a large pot of water to a boil. Add kabocha squash, sweet potato, carrot, garlic, and bay leaf; cook till kabocha squash is tender, about ten minutes. Drain most of the water; discard bay leaf. Mash kabocha squash mixture with a potato masher, adding soy milk, till mixture is the consistency of a thick soup. Stir in garam masala, salt, and pepper. Garnish with fried onions.
