Spicy Kabocha Squash Stir-fry

Spicy Kabocha Squash Stir-fry

Highlighted with the spiciness of tobanjan

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (3 oz.)

1/2 bunch

cooking oil

2 Tbsp

a pinch

a pinch

1/2 tsp


1/2 tsp

1 tsp


  1. Remove core from kabocha squash, and cut into quarter slices 5 mm (1/4 in.) thick.
  2. Cut pork into bite-size pieces.
  3. Cut garlic sprouts into 4 cm (1 1/2 in.) lengths.
  4. Warm oil in pan. Then add (1), lightly salt and pepper, and saute over weak medium heat.
  5. Add Japanese long onion and ginger root, then (2) and (3), and saute.
  6. When pork changes color, add tobanjan and saute. Add (A) and cook until there is no more liquid left.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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