Tasty Japanese squash topped with ground chicken and yummy anakake sauce.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Deseed the pumpkin and cut into 2-3 cm (1 in.) pieces.
- Add (A) to a pot and add the chicken.
When the chicken begins to cook, add (1).
Boil over low heat until the pumpkin becomes soft.
- Remove the pumpkin and arrange on a plate.
Add diluted starch to the pot to thicken the remaining liquid to make a sauce.
Pour the sauce on the pumpkin, and add boiled peas as a compliment.