• Miwa

JAPANESE SIMMERED KABOCHA RECIPE





Japanese kabocha is a very popular type of squash in Japan.

It's naturally sweet, tender like a butter nuts squash, but it has more texture to it.



My kids and I are big fun of Japanese simmered kabocha recipe! ( not much for my husband. haha)


Japanese Kabocha soak up a flavorful dashi- sweet sauce.

I’m adding minced chicken for extra protein and flavor.


This Japanese kabocha recipe is also perfect for the meal prep.

You can make a kabocha soup with the leftovers by pureeing and blending it with any type of milk.

Pretty versatile right??


Enjoy♡


Who is Kabocha lover??

Let me know on Instagram !




<JAPANESE SIMMERED KABOCHA RECIPE>




<Yield> 3 servings


<Prep time> 5 mins


<Cook time> 13-15 mins


<Ingredients>

Japanese kabocha 300g

minced chicken 120g /

1 tbsp of potato starch/ corn starch



Seasoning

2 tbsp of mirin without MSG

1 tbsp of rice wine without MSG and salt

1 tbsp of sugar

2 ½ tbsp of soy sauce

1 ⅔ cups of dashi stock(dashi packet without MSG)


<Directions>


1:Remove the seeds of Japanese kabocha and cut into big bite size pieces ( 2 inch dice). Trim off the edge of skin.





2; In a pot, add all the seasonings listed above and heat them up over the mid heat. Just before it's coming to a boil, add chicken mince. Brake the chunk by whisking it with chopsticks. Once it's cooked, remove the foam on the surface.





3; Add Japanese kabocha into the pot and cover with the aluminum foil and place some plate or lid on. Simmer it for 12-15mins over small-mid heat. Remove the cover and transfer only kabocha onto the plate. Thicken the remaining sauce by adding premixed 1 tbsp of potato starch and 1 tbsp of water. Once it brings to a boil, off the heat and pore over the kabocha. Ready to be enjoyed!






<Miwa's tips>

・Try not to cut kabocha too small.


・On process 2, the foam contains chicken fat. By removing it, you can elevate the taste.


・On process 3, depending on the brand of Japanese kabocha, the water content is different. Please adjust the cooking time bet 12mins-15mins. Some Kabocha gets too soft and mushy when it’s cooked for 15mins.




<Recommended side dish>

chicken saute with garlic onion sauce

OKONOMIYAKI


<Storage time>

Store it in a air-tight container in the fridge for 3 days.




<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!






2020/08/09 MIWA

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