More Kabocha Recipes
Ingredients:
- 3/4 lb kabocha, seeds removed
- *for simmering kabocha
- 3 Tbsp sugar and 2 tsp soy sauce
- *for ankake sauce
- 6 oz. ground chicken
- 1 1/4 cup dashi
- 1 Tbsp soy sauce
- 2 tsp sugar
- 1 tsp grated ginger
- 2 tsp katakuriko or corn starch
Preparation:
Cut kabocha into about 1 inch cubes. Peel kabocha skin around the edges. Place kabocha in a medium pot. Put water enough to cover the kabocha. Add sugar and soy sauce and put on high heat and bring to a boil. Turn down the heat to low. Put a drop-lid or a sheet of aluminium foil on kabocha and cover with lid. Simmer kabocha for about 15 minutes, or until softened. Remove the lids and simmer until the liquid is almost gone. Put ground chicken, dashi, soy sauce, and sugar in a sauce pan. Simmer on medium heat until chicken is cooked, removing any foam that rise to the surface. Add grated ginger. Mix katakuriko starch and 1 Tbsp of water in a small cup and pour in the sauce. Stir the sauce well. Stop the heat. Serve simmered kabocha in a bowl and top with the sauce.*Makes 4 servings
