[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro
Stir fry the ground chicken, add the seasonings, simmer for 15 minutes and thicken the sauce - and just like that you have a simmered kabocha squash that's perfect with rice. This is a quick and easy recipe.
Take the seeds and fibrous parts out of the kabocha squash and cut into bite sized pieces.
Stir fry the ground chicken with 1 tablespoon of oil. When the chicken becomes white, add 400 ml of water and the [A] ingredients, and bring to a boil.
Add the kabocha squash to the pan, put a small lid right on top of the simmering ingredients (drop lid or otoshibuta) and simmer over medium heat for 15 minutes.
After 15 minutes, add the katakuriko dissolved in water to thicken the sauce, and it's done.
The creamy chicken sorobo ankake sauce is so good with rice.
Story Behind this Recipe
Sweet simmered kabocha doesn't go well with rice, so I made a simmered kabocha dish that does.
Test the kabocha squash for doneness after 15 minutes of simmering by poking it with a bamboo skewer. Some kabocha squash can be tough. If the bamboo skewer doesn't go through easily, simmer for longer.