• Miwa

<JAPANESE SIMMERED KABOCHA>

Updated: Mar 5





Japanese kabocha is a very popular type of squash in Japan. It's naturally sweet and tender similar to a butternut squash, but it has more texture to it.


My kids and I are a big fans of Japanese simmered kabocha (not so much for my husband haha)!


Japanese Kabocha soak up the flavorful dashi-sweet sauce. In my recipe, I’m adding in minced chicken/ground chicken for extra protein and flavor.


This Japanese kabocha recipe is also perfect for meal prep. You can make kabocha soup with the leftovers by pureeing them and then blending with any type of milk. It's pretty versatile right??


Enjoy♡


Who is a kabocha lover??

Let me know on Instagram !




 

<JAPANESE SIMMERED KABOCHA>




<Yield> 3 servings


<Prep time> 5 minutes


<Cook time> 13-15 minutes


<Ingredients>

300g Japanese kabocha

120g minced chicken/ground chicken

1 tablespoon potato starch/ corn starch


Seasoning

1⅔ cups dashi stock (dashi packet )

2 ½ tablespoons Soy sauce

2 tablespoons Mirin

1 tablespoon rice wine

1 tablespoon sugar




<Directions>


1. Remove the seeds from the Japanese kabocha and cut into large bite sized pieces (2 inch dice). Trim off the skin from the edges.





2. In a pot, add all the seasonings listed above and heat them up over medium heat. Just before it comes to a boil, add in the chicken mince. Break the chunks by whisking it with chopsticks. Once it's cooked, remove the foam on the surface.





3. Add the cut Japanese kabocha into a pot, cover with aluminum foil and place a plate or a lid on top. Simmer for 12-15 minutes over medium-low heat. Remove the cover and transfer only the kabocha to a plate. Mix together the potato starch with 1 tablespoon of water in a small bowl. Use the potato starch mixture to thicken the remaining sauce in the pot. Once the sauce comes to a boil, remove from heat and pour over the cooked kabocha. Now it's ready to be enjoyed!






<Miwa's tips>

・Try not to cut the kabocha too small.


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


・In step 3, depending on the variety of Japanese kabocha, the water content differs. Please adjust the cooking time accordingly, it can take between 12 mins-15 minutes. Some Kabocha gets too soft and mushy when it’s cooked for 15 minutes.




<Recommended side dish>

chicken saute with garlic onion sauce

OKONOMIYAKI


<Storage time>

Store in an air-tight container in the fridge for up to 3 days.




 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!



<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

 



2020/08/09 MIWA

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