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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 450 grams Kabocha squash
- 100 grams Ground chicken
- 2 tbsp Soft light brown sugar
- 2 tbsp Soy sauce
- 1 tsp Dashi stock granules
- 100 ml Water
- 1 dash less than a tablespoon of each Katakuriko and water
- 150 ml Water (To add to stew the kabocha)
Method
- Remove the inside and seeds from the kabocha squash, and cut into easy-to-eat chunks.
- The kabocha squash is very hard, so please be careful when you're cutting it.
- First, simmer the ground chicken in a pot.
- Add in the ingredients and bring to a boil, add ground chicken, and mix together while cooking.
- Remove the chicken with a slotted spoon for now.
- Add the kabocha suash to the remaining juice from step 3, add enough water to cover it (for adding to stew the kabocha), suash and gently simmer for 15 minutes over low heat while keeping an eye on it.
- Stick the kabocha squash with a toothpick, and transfer it to plates if it has softened.
- Add the chicken that you removed from Step 3.
- After bringing it to a boil, mix in the water-dissolved katakuriko to thicken.
- Cover the soft boiled kabocha squash with the sauce from step 6, and enjoy.
