Kabocha Soboroni
Simmered Kabocha squash and ground chicken in a thickened savory sauce, a great winter dish
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: ground chicken, kabocha
Servings: 4 servings
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Cut Kabocha into 3" cubes.
Heat water in a pot and add ground chicken while water is still cold. Stir to loosen meat up into small pieces. Skim fat and unwanted scum.
Add Soy Sauce, Sake, Mirin, sugar, and Kabocha. Cook until Kabocha becomes soft.
Mix Katakuriko with 1 Tbsp water, then add to the pot, and stir well. Cook until thickend.