It's a simmered kabocha dish served with soboro ankake (meat thick sauce).
Ingredients:
- 3/4 lb kabocha, seeds removed, cut into about 1 inch blocks
- *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, mixed with 2 tsp water
Preparation:
Peel kabocha skin around the edges. Place kabocha in a medium pot. Put water enough to cover them. 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. Meanwhile, 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 and bring to a boil. Add the katakuriko mixture and stir the sauce well. Stop the heat. Serve simmered kabocha in a bowl and top with the sauce.
*Makes 4 servings
*Makes 4 servings