[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro
[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, [farmhouse recipe] kabocha squash simmered in ground chicken soboro. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro is something that I have loved my entire life. They’re fine and they look wonderful.

Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. With added mushrooms and ground chicken, it makes a great kabocha pumpkin squash meal combo. Just add all the ingredients to a bag and freeze for later.

To begin with this particular recipe, we must first prepare a few ingredients. You can have [farmhouse recipe] kabocha squash simmered in ground chicken soboro using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro:
  1. Get 1/4 Kabocha squash
  2. Take 100 grams Ground chicken
  3. Make ready [A]
  4. Take 2 1/2 tbsp Soy sauce
  5. Make ready 1 tbsp Sugar
  6. Prepare 1 tbsp Cooking sake
  7. Prepare 1 tbsp Mirin

A classic Japanese kabocha squash recipe. Sliced kabocha squash cooked in soy, mirin and dashi broth. Did you like this Kabocha Squash Simmered in Dashi Recipe? Are there changes you made that you would like to share?

Steps to make [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro:
  1. Take the seeds and fibrous parts out of the kabocha squash and cut into bite sized pieces.
  2. 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.
  3. 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.
  4. After 15 minutes, add the katakuriko dissolved in water to thicken the sauce, and it's done.
  5. The creamy chicken sorobo ankake sauce is so good with rice.

Share your tips and recommendations in the comments section below! Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. This Roast Chicken with Fennel and Squash is a complete one-pan meal. The sweet and… Simmered Kabocha Squash is great for the bento box. This is the lunch I packed for.

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