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My mother-in-law showed me how to make this dish and I’ll make this maybe only 2-3 times a year because it does take some effort to prep for and hang around the oven this long. But of course I would normally double or triple the recipe.


I love making this dish because not only is it so yummy, but I feel that it is a perfect blend and representation of my family and I, where Japanese meets Tongan. 

Posted By: As Seen on OC16
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US Metric

2 Kabocha
1 can Palm Corned Beef
1 can Coconut Milk
1 Onion, sliced
1 Tomato, chopped

Cooking Process:

1. Preheat oven to 400 deg F.
2. Wash/scrub, cut and clean out seeds from kabocha just as you would a regular pumpkin.
3. In each kabocha add half can of corned beef, sliced onions, diced tomatoes, ½ can of coconut milk and a pinch of pepper.
4. Replace top of kabocha and tightly wrap in heavy duty foil.
5. Place on baking tray and bake for 1.5-2 hours, or until kabocha is soft.

User Reviewsview all rating
Reviewed on: Oct 16, 2018 By
Hello! Lanai I tried your Japanese TONGAN KABOCHA PULU. For church members on Sunday everyone enjoyed it was onolicious to da max. One pumpkin had lu
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