Izakaya Sakura Squash With Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Kabocha squash is a hard winter squash available from late fall to late spring. Kabocha squash is a centuries-old variety of Japanese squash, that in Japan is often referred to as a Japanese pumpkin. Apparently it was brought to Japan from Cambodia by the Spanish in the 1500s and is extremely popular throughout the country. This recipe is from a local Japanese restaurant. Ingredients:
1/3 kabocha squash |
1/2 lb ground chicken |
1 cup dashi |
1 tablespoon sugar |
1 tablespoon sake |
1 tablespoon soy sauce |
1/4 tablespoon vegetable oil |
Directions:
1. Cut pumpkin into bite-sized pieces.
2. Grease a medium size frying pan with oil, and add ground chicken. Saute until chicken has no more pink.
3. Add pumpkin, dashi, sugar, sake and soy sauce, and then cook on medium high until it comes to a boil.
4. Turn the heat down to low, then cover with aluminum foil with a hole in the center.
5. Cook until pumpkin is soft. Serve pumpkin and chicken on a plate and coat with sauce left in the pan.
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