Simmered Kabocha and Ground Pork
Steaming hot Japanese pumpkin infused with ground pork umami
20 minutes
156kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Use a spoon to remove seeds and cotton from the kabocha squash. Thoroughly wash and rinse the rind. Cut into bite-size pieces and place in cold water.
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Heat the vegetable oil in a pot, add in and cook the ground pork. When the meat becomes crumbly, add in the thoroughly drained kabocha squash and cook together.
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Pour in the dashi, and remove any scum that forms on the surface. Add in order the sake, sugar, and then soy sauce. Turn the heat to medium and simmer covered with a drop-lid*, made from aluminum foil.
- A drop-lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
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Once the cooking liquid is reduced to about 1/3, dissolve the potato starch in an equal amount of water (1 tsp) and add to the pot to lightly thicken the cooking liquid. Turn the heat to high to bring to a quick boil, then serve in bowls.
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