Metric:
0.5 Medium Kabocha
480gr Water
230gr Ground Chicken
60gr Soy Sauce
30gr Mirin
30gr Sake
30gr Sugar
15gr Katakuriko
( or Cornstarch )
TRADITIONAL JAPANESE RECIPE: Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth.
Soboro is ground meat ( chicken in this recipe ) cooked with seasonings such as Soy Sauce and Sugar.
Nimono is usually seasoned with combinations of Soy Sauce, Sugar, Sake or Mirin.
Keep in mind that the seasoned broth in the Kabocha Soboroni recipe is not soup to drink, but only to give vegetables flavoring.
Kabocha is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.
In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cut Kabocha into 7.5cm / 3in cubes.
02 - Heat Water in a pot and add Ground Chicken and stir to break the meat into small pieces.Kabocha Soboroni doesn't have chuncks of meat.
03 - Skim fat and unwanted scum released by the meat.
04 - Add Soy Sauce, Sake, Mirin, Sugar, and Kabocha and cook until the Kabocha has become soft.
05 - Mix Katakuriko with 15gr / 0.5oz / 1 tablespoon Water, then add to the pot, and stir well.
06 - Cook until thickend.
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| Written by: Uncut Recipes | Disclaimer |
