Kabocha Soboroni
Simmered Kabocha squash and ground chicken in a thickened savory sauce, a great winter dish
Ingredients
- 1/2 medium Kabocha
- 2 cup water
- 1/2 lb ground chicken
- 4 Tbsp Soy Sauce
- 2 Tbsp Sake
- 2 Tbsp Mirin
- 2 Tbsp sugar
- 1 Tbsp Katakuriko (or cornstarch)
Instructions
- Cut Kabocha into 3" cubes.
- Heat water in a pot and add ground chicken while water is still cold. Stir to loosen meat up into small pieces. Skim fat and unwanted scum.
- Add Soy Sauce, Sake, Mirin, sugar, and Kabocha. Cook until Kabocha becomes soft.
- Mix Katakuriko with 1 Tbsp water, then add to the pot, and stir well. Cook until thickend.