I made this and my picky husband loved it! I roasted the kabocha first. My trick to avoid using cream- I added one small white potato to create a creamy consistency. Also, I used an immersion blender. YUM! Thank you, Mark!
You're welcome Dana, I'm glad to hear you and your husband enjoyed this. Great call on roasting! I've been doing a version of this seasoned with miso sautéed with onions lately which is another great mod if you wanna try it out sometime.
My wife and I love this soup....we have it several times a year. I like to grill the Kabocha for a few minutes before cooking. I think it adds to the flavor and also makes it easier to remove the skin. I also add a clove or two of garlic.
Hi Palmetto, great idea grilling the kabocha, I bet it adds a nice smoky flavor to the soup. I've been messing around with smoking the kabocha over cherry before making the soup lately.
Thank you so much for this recipe. I made your recipe with only 1 change. I roasted by kabocha squash and then pureed it. It was sooooo good. I will be following you starting today!
Glad I could introduce you to something new! It's a versatile veggie that can be used like a squash as well as a potato, so I hope you find more uses for it you enjoy!
I've started cooking your (awesome) recipes nearly every day.Can't find kabocha here,so I used yellow squash.I used a little sake and mirin(accentuates the sweetness) with rice as a thickener.Reminds me of a French veloute,but once pureed,rice is creamier and less mealy than potatoes as a thickener.It was great with negi/scallions once it's liquefied,thanks again.
I'm happy to hear you've been enjoying my recipes Kevin! Butternut squash is another great sub for Kabocha. This class of soups is called "potage" in Japan and they're similar to French veloute. Kabocha has plenty of starch to thicken on its own, but I'm guessing yellow squash has a bit less starch so good call on using rice!
@@NoRecipes Yeah,Chef San.Yellow squash(at least the American kind)is watery and cooks much more quickly than kabocha.It's more similar to zucchini,but with more flavor.It's great with a little shiro miso as well.
This looks absolutely delicious! I've known the Kabocha for a while but this year was actually the first time I saw them sold in German supermarkets! I'm really looking forward to trying different recipes for them (this one included)! Thank you so much for this recipe!
Thanks Mimi! I'm glad to hear Kabocha is becoming more widely available. I think it's my favorite variety of winter squash because it's so versatile. You can use it like a squash or like a potato. I hope you enjoy this!
Thank you for your attention to detail! very useful tips about cooking! I was searching for a pumpkin soup recipe and out of several options this is the one I'm going to try. Thank you again!
@@NoRecipes ,made the soup yesterday. Both I and !y husband enjoyed it very much! Great taste! The only thing I added was a bit of garlic to the onions. Pumpkin soup isn't very popular in Russia but this recipe should be promoted 🙂
What a treat!!! Thank you so much Marc! I love kabocha; I got Kuri squash along with delicata squash the other day. The weather is getting a tad cooler in Southern California; perfect to cook soups again!
You're welcome! Wow, I haven't seen Kuri since I moved back to Tokyo (used to see it a lot up in Sapporo). Sounds like you have a lot of squash to experiment with😀
I love to eat soups made with squash. I heard you mention Miso Soup, I like Miso Soup. I also read about the benefits of water chestnuts. Do you have any creative WATER Chestnut recipes? Thank you for showing your cooking videos.
You're welcome! Water chestnuts have a great crispy texture, so I usually throw them into soups at the end for texture. They're great in everything from miso soup(norecipes.com/miso-soup-recipe/) to hot and sour soup (norecipes.com/hot-and-sour-soup/).
Zoe, I peeled and cooked the kabocha as shown in the No Recipe video, but did not add carrots or heavy cream. However, I used the ginger and thai pepper paste suggested in the Clean and Delicious video. I also garnished with the pumpkin seeds rather than the parsley. I also froze half of it to test that theory. I ate it 3 weeks later and it was as delicious as the day I made it.
I'm gonna try this one out. We always tend to have a kabocha on hand. One soup I've always wanted to learn is the classic creamy tomato. Mine has tended to come out too acidic.
I hope you enjoy it! Here's my creamy tomato soup recipe: www.pbs.org/food/recipes/creamy-tomato-soup/ As for the acidity, it's probably the brand of tomatoes you're using. My favorite is Cento, but if you can't find it, you can also add a bit of sugar to balance out the tartness.
Most people don't have ovens in Japan, but you get plenty of Maillard browning from the sauteeing step. That being said, you could definitely roast the kabocha and aromatics first if you wanted to.
Can i skip the cream? Im lactose intolerant. Also i wonder if i can add zucchini, green bean, n boiled pumpkin peels into the soup? I personally love eating unpeeled kabocha n I don’t mind if my soup turns green
Skipping the cream will make it less creamy. You could use a non-dairy alternative like coconut cream if you like. As for your other substitutions my recipes are tested to work as is. You're welcome to make changes to it, but I can't guarantee it will taste or look good so proceed at your own risk.
You're welcome! Vegetable stock can be made by filling a pot with flavorful vegetables (such as onions, carrots, celery, cabbage, etc) and then covering them with water and simmering until the flavor of the vegetables has had a chance to get infused into the water. The time it takes will depend on the vegetables you use and how large you cut them, but 1 hour should be enough time. I'm not sure about where you live, but in the US and Japan you can also buy vegetable stock bouillon or premade vegetable stock.
Thanks Jennifer! I'm not sure where you're at, but when I left the US in 2011 it was starting to find it's way into high-end supermarkets like Wholefoods and Trader Joes, and from what I've been hearing, it sounds like it's become more common.
I Palmetto, I usually either make my own stock, or if I'm feeling lazy we have vegetable stock dashi packets here in Japan that contain a mix of dried veggies for making a quick stock.
You're welcome. Kabocha is a kind of winter squash. But it's starchier and sweeter than most winter squashes. If you can't find it the closest substitutes are butternut squash or sweet potato.
Sorry, I can't speak Indonesian, but you can either use store bought vegetable broth, or you can make your own by boiling vegetables like onions, carrots, celery, fennel, cabbage, etc in water until they almost dissolving and then straining the vegetables out.
Hi Diane, I'm not familiar with all-purpose cream, but the purpose of it is to add richness and body to the soup. Evaporated milk will give you the creaminess, but it will be lighter than using cream since it contains much less fat. That's not necessarily a bad thing though, so it's going to depend on what you're going for.
@@dianejoypena4783 I'm not sure how cream is sold where you are located, but in Japan and the US, it's usually sold in refrigerated cartons (like milk), and it's divided by the amount of butterfat it contains. I used one that's about 42% fat. Lower fat creams will work too, it just won't be as rich.
This thing is so cool the guy at the corner store throw all his pumpkin to the garbage after Halloween and I take them and freezing the soup and I have soup for the whole year 😊 for free and No if you have other recipes we can freeze and keep it for later it will be awesome
That's great that you're rescuing the pumpkins and preventing food waste! I don't have a large freezer so I don't typically freeze food, but I usually try and mention it in the blog post that accompanies each video if a recipe will freeze well. Typically the things that freeze best are foods that don't have a high moisture content, or foods that are pureed like this soup. That's because issues with freezing usually occur because of the formation of ice crystals in the food that can change the texture of the food. If it doesn't contain much water, it's not a big problem and if it's pureed the texture doesn't matter.
@@LewdGeek norecipes.com I link to the corresponding blog post in the description of every video. I've been doing it since 2007, so there are about 10x the number of recipes on there as there are on here.
So, I just roasted (not my first) Kabocha Squash. It is horrible. :( I'm so deflated. I did throw it all in the oven, as I do with other squashes and have done with these before. The squash was so tough I couldn't cut it at all, so in it went. When it came out of the oven, the flesh is so dry, chalky and crumbly. Is it still edible? Is this a thing?
Hi Jody, you might be able to turn it into this soup. Kabocha has much less water than other types of squash like butternut or acorn and it's generally not great for roasting. I usually think of it more like potatoes than squash. Here in Japan kabocha is usually simmered with broth, or boiled and turned into salad (like potato salad), or mashed with cream and butter (like mashed potatotes), or pureed into a soup like this.
Hi Michelle, the full list of ingredients is provided in the video description. You can also click through on the link in the description to a full written blog post that goes into much more detail about the specific ingredients.
Hi Yuki, do you have a stick blender, food mill, or food processor? Any of those will work. If you don't you can also pass this through a wire mesh strainer and press the solids through with a spatula.
Hi Jerico, I believe Kalabasa is the generic Spanish term for pumpkin, in the same way that Kabocha is the generic for pumpkin in Japanese . In the US, Japanese style winter squash are usually referred to as Kabocha.
You could, but boiling it will cause some of the flavor and sweetness to leech out into the boiling liquid, and you won't be able to brown it. Put another way your soup will end up more bland.
If you enjoyed this, try my Dashi Simmered Kabocha: th-cam.com/video/X3Ty1R_mdMY/w-d-xo.html
I made this and my picky husband loved it! I roasted the kabocha first. My trick to avoid using cream- I added one small white potato to create a creamy consistency. Also, I used an immersion blender. YUM!
Thank you, Mark!
You're welcome Dana, I'm glad to hear you and your husband enjoyed this. Great call on roasting! I've been doing a version of this seasoned with miso sautéed with onions lately which is another great mod if you wanna try it out sometime.
Thanks for sharing your trick. I’m gonna give it a try. I was trying to think of what I can use to substitute for cream.
@@2075vj I’ve seen some vegans use cashews.
i can't remember the last time i ever had even a tenth of this guy's infectious positivity and energy
Positivity (like negativity) is a state of mind 😉
My wife and I love this soup....we have it several times a year. I like to grill the Kabocha for a few minutes before cooking. I think it adds to the flavor and also makes it easier to remove the skin. I also add a clove or two of garlic.
Hi Palmetto, great idea grilling the kabocha, I bet it adds a nice smoky flavor to the soup. I've been messing around with smoking the kabocha over cherry before making the soup lately.
Great idea!
Thank you so much for this recipe. I made your recipe with only 1 change. I roasted by kabocha squash and then pureed it. It was sooooo good. I will be following you starting today!
Happy to hear you enjoyed it, and great idea roasting the kabocha. Welcome to the channel!
This is the best soup I've ever had! I replaced the butter with olive oil and it was perfect. Thank you so much!
I'm so happy to hear you enjoyed it! Thanks for taking the time to let me know!
"Jackson Pollock" :D Loved it!
😅
Bought my first kabocha squash ever just for this recipe! Thanks for broadening my horizons Mark. As always, your recipes are delicious.
Glad I could introduce you to something new! It's a versatile veggie that can be used like a squash as well as a potato, so I hope you find more uses for it you enjoy!
I watched so many videos of homemade pumpkin soup. This is the best video by far!!! Thank you!!!
Wow, thanks for the kind words😀 I hope you enjoy this!
I will use a stick blender and just blend it in the pot. Much easier, less to wash. Looks delicious.
Thanks! A stick blender will work, but it won't get the soup as smooth as a high speed blender such as a a Vitamix or Blendtec
Wonderful soup recipe! Looks tasty! Thank you very much for sharing! ❤️❤️❤️👍👍👍
Thank you! I hope you enjoy it!
I've started cooking your (awesome) recipes nearly every day.Can't find kabocha here,so I used yellow squash.I used a little sake and mirin(accentuates the sweetness) with rice as a thickener.Reminds me of a French veloute,but once pureed,rice is creamier and less mealy than potatoes as a thickener.It was great with negi/scallions once it's liquefied,thanks again.
I'm happy to hear you've been enjoying my recipes Kevin! Butternut squash is another great sub for Kabocha. This class of soups is called "potage" in Japan and they're similar to French veloute. Kabocha has plenty of starch to thicken on its own, but I'm guessing yellow squash has a bit less starch so good call on using rice!
@@NoRecipes Yeah,Chef San.Yellow squash(at least the American kind)is watery and cooks much more quickly than kabocha.It's more similar to zucchini,but with more flavor.It's great with a little shiro miso as well.
This looks absolutely delicious! I've known the Kabocha for a while but this year was actually the first time I saw them sold in German supermarkets! I'm really looking forward to trying different recipes for them (this one included)! Thank you so much for this recipe!
Thanks Mimi! I'm glad to hear Kabocha is becoming more widely available. I think it's my favorite variety of winter squash because it's so versatile. You can use it like a squash or like a potato. I hope you enjoy this!
Thank you for your attention to detail! very useful tips about cooking! I was searching for a pumpkin soup recipe and out of several options this is the one I'm going to try. Thank you again!
I'm so happy to hear you found this helpful! I hope you enjoy the soup!
@@NoRecipes ,made the soup yesterday. Both I and !y husband enjoyed it very much! Great taste! The only thing I added was a bit of garlic to the onions. Pumpkin soup isn't very popular in Russia but this recipe should be promoted 🙂
@@ekaterinasergeyeva453 I'm glad to hear you enjoyed it, and great idea adding garlic and onions. I often serve this with garlic butter croutons.
I tried this recipe for 1st time after watching your video.......it's really delicious.....thank you for the recipe
I'm so glad to hear you enjoyed it!
What a treat!!! Thank you so much Marc! I love kabocha; I got Kuri squash along with delicata squash the other day. The weather is getting a tad cooler in Southern California; perfect to cook soups again!
You're welcome! Wow, I haven't seen Kuri since I moved back to Tokyo (used to see it a lot up in Sapporo). Sounds like you have a lot of squash to experiment with😀
I finally made a great pumpkin soup. Thank you for the recipe and clear instructions.
I'm so glad to hear you enjoyed this! Thank you for letting me know!
I made it with soy milk tho and it was amazing ! Can’t wait to try it with his recommendation of milk but I didn’t have it and was craving that soup!
Good call! I do it with soy milk sometimes too, just depends on what I have on had. I'm glad to hear you enjoyed it!
thank you for the knowledge, I will try recook for Ramadhan fasting . good for digestion.
You're welcome, I hope you enjoy it, and Ramadan mubarak!
Made in for dinner today after watching your video. It was super easy to make and my family and I loved it! Thank you for the recipe.
Wow that was quick! I'm glad you and your family enjoyed it😀
That looks amazingly delicious
Thank you!
Looks so good 👍 yummy 😋 I will make it by tomorrow. Thanks for sharing 👍
You're welcome! I hope you enjoy it!
I love it as a smoothie.
hahaha Yea I guess it is kinda like a savory smoothie.
Indeed, so yummy and delicious
Thanks!
I love to eat soups made with squash.
I heard you mention Miso Soup, I like Miso Soup.
I also read about the benefits of water chestnuts. Do you have any creative WATER Chestnut recipes?
Thank you for showing your cooking videos.
You're welcome! Water chestnuts have a great crispy texture, so I usually throw them into soups at the end for texture. They're great in everything from miso soup(norecipes.com/miso-soup-recipe/) to hot and sour soup (norecipes.com/hot-and-sour-soup/).
Wow..perfect & no spicy Creamy soup..luv ur vlog....India🇮🇳
Thanks!
I love this. Making it tonight..thank you..❤️
You're welcome! I hope you enjoyed it!
Made this today and I miso broth. Its really good. Sweetness from the Kobocha and salt from the miso.
Glad to hear you enjoyed it! Thanks for taking the time to let me know 😄
I made this soup with a combination of your recipe and Clean and Delicious' recipe. It is really good. Thanks!
Glad to hear you enjoyed it!
How did you mix the two recipes?
Zoe, I peeled and cooked the kabocha as shown in the No Recipe video, but did not add carrots or heavy cream. However, I used the ginger and thai pepper paste suggested in the Clean and Delicious video. I also garnished with the pumpkin seeds rather than the parsley. I also froze half of it to test that theory. I ate it 3 weeks later and it was as delicious as the day I made it.
I'm gonna try this one out. We always tend to have a kabocha on hand. One soup I've always wanted to learn is the classic creamy tomato. Mine has tended to come out too acidic.
I hope you enjoy it! Here's my creamy tomato soup recipe: www.pbs.org/food/recipes/creamy-tomato-soup/ As for the acidity, it's probably the brand of tomatoes you're using. My favorite is Cento, but if you can't find it, you can also add a bit of sugar to balance out the tartness.
I like this soup... Thanks
You're welcome!
Bonsoir
beaucoup pour cette délicieuses recette.
De rien😀
Yum. I just bought a k as a fall decoration. Im going outside to get it.
Hope your neighbors were able to get some enjoyment out of it before it ends up in the pot. 😆
I've made it it's great thank you 💕
You’re welcome, I’m glad to hear you enjoyed it!
It's cold where I live so that soup is just the thing I need.It looks amazing!
Thanks Monika, stay warm!
Thank you Gita from Canada
You're welcome Gita!
Wow! I just came across your video. New fan here. Keep it up.
Thanks, and welcome to the channel!
Delicious soup
Thanks!
👍👍Thank you very very much 🙏🙏 ( from India )
You're welcome! (from Tokyo😀)
Thank you!👍
You're welcome!
Good Soup
Thanks!
You should make a video on how you make your vegetable stock
Thanks for the suggestion, given how much I use vegetable stock, that's a good call! I'm adding it to the list.
Wow.....creamy ....,,yellowish soup😘
Yummy 🤤
Just started soups ! It's yummy .
Thanks!
Making this soup tonight or tomorrow, thanks for the recipe! Do you ever roast the squash?
Most people don't have ovens in Japan, but you get plenty of Maillard browning from the sauteeing step. That being said, you could definitely roast the kabocha and aromatics first if you wanted to.
Yummy
Thanks!
Great 👍
Thanks Lucy!
I make this butbinsteadvof creaming use coconut milk. Brings it to a while other level.
Great idea!
I keep the pumpkin 🎃 purée in my refrigerator. It comes in handy.
Great idea!
Can't wait to make this! 😊
Hope you enjoy it!
Made it and it is delicious🧡 Thank you, Marc!
Can i skip the cream? Im lactose intolerant. Also i wonder if i can add zucchini, green bean, n boiled pumpkin peels into the soup? I personally love eating unpeeled kabocha n I don’t mind if my soup turns green
Skipping the cream will make it less creamy. You could use a non-dairy alternative like coconut cream if you like. As for your other substitutions my recipes are tested to work as is. You're welcome to make changes to it, but I can't guarantee it will taste or look good so proceed at your own risk.
Thanks for sharing recipe. but How can I make vegatable stock? please make 1 more video.Thank you
You're welcome! Vegetable stock can be made by filling a pot with flavorful vegetables (such as onions, carrots, celery, cabbage, etc) and then covering them with water and simmering until the flavor of the vegetables has had a chance to get infused into the water. The time it takes will depend on the vegetables you use and how large you cut them, but 1 hour should be enough time. I'm not sure about where you live, but in the US and Japan you can also buy vegetable stock bouillon or premade vegetable stock.
Thank you very much for you suggestion :D
Wow, Mark is so genki
😄 life is more interesting when you approach it with enthusiasm.
The best!
😀
Rewatching for instructions
Just got back from the market!
🧡🎃
That was quick! Hope you enjoy it!
I wonder if I’ll find that squash in the Asian market. Looks delicious
Thanks Jennifer! I'm not sure where you're at, but when I left the US in 2011 it was starting to find it's way into high-end supermarkets like Wholefoods and Trader Joes, and from what I've been hearing, it sounds like it's become more common.
Hello, do you use you own broth or do you buy it ?
I make my own sometimes, but this time I used store-bought stock mix.
What kind of stock mix do you use, and where do you find it? I have been unable to find anything besides boullion cubes here.
I Palmetto, I usually either make my own stock, or if I'm feeling lazy we have vegetable stock dashi packets here in Japan that contain a mix of dried veggies for making a quick stock.
@@NoRecipes Thank you for the reply. We live in Okinawa....so will check the local stores for dashi with veggies.
@@palmetto7288 Gotcha, this is what I use: www.amazon.co.jp/-/en/dp/B014IXLKLW
@@NoRecipes Thank you !!!
Perhaps a tiny touch of freshly ground nutmeg?
Sounds like a great addition!
Thanks for sharing! I do think it’s a squash.
You're welcome. Kabocha is a kind of winter squash. But it's starchier and sweeter than most winter squashes. If you can't find it the closest substitutes are butternut squash or sweet potato.
@@NoRecipes Thank you!
Can i skip adding the heavy cream?😅
Yes, it will make a lighter soup that's less rich and creamy.
when do you put the kombucha in?
Hi Hass, there's no Kombucha in this recipe...
Bagaimana cara membuat kaldu sayur?
Sorry, I can't speak Indonesian, but you can either use store bought vegetable broth, or you can make your own by boiling vegetables like onions, carrots, celery, fennel, cabbage, etc in water until they almost dissolving and then straining the vegetables out.
Can you take the squash in the oven first?Bake
You could do that to get more Maillard browning, but it will effect the color of the soup.
Did you use All Purpose Cream or maybe I can use evaporated milk?
Hi Diane, I'm not familiar with all-purpose cream, but the purpose of it is to add richness and body to the soup. Evaporated milk will give you the creaminess, but it will be lighter than using cream since it contains much less fat. That's not necessarily a bad thing though, so it's going to depend on what you're going for.
I'm going to perform my laboratory activity and I'm assigned to make a pumpkin soup. But I'm still anxious of what cream to use.
@@dianejoypena4783 I'm not sure how cream is sold where you are located, but in Japan and the US, it's usually sold in refrigerated cartons (like milk), and it's divided by the amount of butterfat it contains. I used one that's about 42% fat. Lower fat creams will work too, it just won't be as rich.
So it's an all purpose cream 😆 Thank youuu! I'll give my best to make an awesome pumpkin soup!
Dōmo arigatōgozaimashita
This thing is so cool the guy at the corner store throw all his pumpkin to the garbage after Halloween and I take them and freezing the soup and I have soup for the whole year 😊 for free and No if you have other recipes we can freeze and keep it for later it will be awesome
That's great that you're rescuing the pumpkins and preventing food waste! I don't have a large freezer so I don't typically freeze food, but I usually try and mention it in the blog post that accompanies each video if a recipe will freeze well. Typically the things that freeze best are foods that don't have a high moisture content, or foods that are pureed like this soup. That's because issues with freezing usually occur because of the formation of ice crystals in the food that can change the texture of the food. If it doesn't contain much water, it's not a big problem and if it's pureed the texture doesn't matter.
@@NoRecipes Blog? I didn't know you was having a blog can I get the link?
@@LewdGeek norecipes.com I link to the corresponding blog post in the description of every video. I've been doing it since 2007, so there are about 10x the number of recipes on there as there are on here.
@@NoRecipes And No is there a place I can talk to you? I have like 2 or 3 questions and suggestions for some video I think people will like :)
@@LewdGeek Sure you can leave a comment here, or drop me an email (contact page on website).
So, I just roasted (not my first) Kabocha Squash. It is horrible. :( I'm so deflated. I did throw it all in the oven, as I do with other squashes and have done with these before. The squash was so tough I couldn't cut it at all, so in it went. When it came out of the oven, the flesh is so dry, chalky and crumbly. Is it still edible? Is this a thing?
Hi Jody, you might be able to turn it into this soup. Kabocha has much less water than other types of squash like butternut or acorn and it's generally not great for roasting. I usually think of it more like potatoes than squash. Here in Japan kabocha is usually simmered with broth, or boiled and turned into salad (like potato salad), or mashed with cream and butter (like mashed potatotes), or pureed into a soup like this.
Does create mean cooking cream or heavy cream?
Hi Michelle, the full list of ingredients is provided in the video description. You can also click through on the link in the description to a full written blog post that goes into much more detail about the specific ingredients.
@@NoRecipesi see, thanks! can i use cooking cream instead of heavy cream?
Pumpkin 🎃
👍🏽
Me yay ima try this remembers I don’t have a blender 😔
Hi Yuki, do you have a stick blender, food mill, or food processor? Any of those will work. If you don't you can also pass this through a wire mesh strainer and press the solids through with a spatula.
how different is kabocha from kalabasa?
Hi Jerico, I believe Kalabasa is the generic Spanish term for pumpkin, in the same way that Kabocha is the generic for pumpkin in Japanese . In the US, Japanese style winter squash are usually referred to as Kabocha.
Just tried it... Very delicious, my family love it. Erg kekker
I'm so happy to hear your family enjoyed this. Thanks for taking the time to let me know!
Why don't you use a hand blender instead for the pumpkin? Saves you a lot of time transferring to/from the blender
Hi Stella, you can certainly use a hand blender, but it won’t get quite as smooth as in a vitamix.
Sugoi eigo umai...
I grew up in the US😉
なるほど、がんばってね身体に気おつけお元気でね
@@渡辺ジミケイ 😄
Süper 💯💯💯💯💯💯
Thanks!
Why don’t you boil the kabocha first? Makes it so much easier to remove the skin.
You could, but boiling it will cause some of the flavor and sweetness to leech out into the boiling liquid, and you won't be able to brown it. Put another way your soup will end up more bland.
Just roast the pumpkin before or put in mic for 12 min and the skin just falls off.
Great tip! I guess it comes down to which is easier. For me I'd rather just peel it raw than take the effort to par-cook it.
Sooooo Lecker!!😋😋😋