Simmered Kabocha and Ground Pork

Simmered Kabocha and Ground Pork

Steaming hot squash infused with the savoriness of ground pork

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

Ingredients(Servings: 4)

Ingredients(Servings: 4)

350 g (approx. 12-1/4 oz.)

100 g (3-1/2 oz.)

cooking oil

1/2 Tbsp

1-1/2 Tbsp

1 tsp


  1. Remove the seeds and insides of the squash with a spoon, and rinse the outside well.  Break the squash apart into easy-to-eat pieces and place in water.
  2. Heat the cooking oil in a pot, then add and saute the ground pork.  When the meat breaks apart, dry and add the squash and stir-fry together.
  3. Pour in the soup stock, and remove the foam when it boils.  Add the sake, sugar, then soy sauce, and place over medium heat.  Keep the pork and squash down with aluminum foil and cook.
  4. When the cooking liquid is reduced to 1/3, dissolve the starch in the same amount of water and add to the pot to lightly thicken the liquid.  Place over high heat for a time, then serve.

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