Simmered Chicken Soboro and Kabocha Squash

Simmered Chicken Soboro and Kabocha Squash

Dense and comforting kabocha squash and chicken soboro go together really well!


Kabocha squash
450 g (about 1/2 medium piece)
Ground chicken
☆Soft light brown sugar
2 tablespoons
☆Soy sauce
2 tablespoons
☆Dashi stock granules
1 scant teaspoon
Katakuriko and water
a little less than a tablespoon of each
Water (To add to stew the kabocha)
about 150 ml


1. Remove the inside and seeds from the kabocha squash, and cut into easy-to-eat chunks. The kabocha squash is very hard, so please be careful when you're cutting it.
2. First, simmer the ground chicken in a pot. Add in the ☆ ingredients and bring to a boil, add ground chicken, and mix together while cooking.
3. Remove the chicken with a slotted spoon for now.
4. Add the kabocha suash to the remaining juice from step 3, add enough water to cover it (for adding to stew the kabocha), suash and gently simmer for 15 minutes over low heat while keeping an eye on it.
5. Stick the kabocha squash with a toothpick, and transfer it to plates if it has softened.
6. Add the chicken that you removed from Step 3. After bringing it to a boil, mix in the water-dissolved katakuriko to thicken.
7. Cover the soft boiled kabocha squash with the sauce from step 6, and enjoy♪.

Story Behind this Recipe

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.