Braised Chicken Soboro and Kabocha Squash Recipe

Name: Braised Chicken Soboro and Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium Kabocha squash; 100 grams Minced chicken; 200 ml Water; 1 tsp Dashi stock (you could use granules); 2 tbsp Cooking sake; 2 tbsp Mirin; 2 tbsp Sugar; 1 1/2 tbsp Soy sauce; 1 pinch Salt; 1 tsp Vegetable oil

Servings: persons

1/2 medium Kabocha squash
100 grams Minced chicken
200 ml Water
1 tsp Dashi stock (you could use granules)
2 tbsp Cooking sake
2 tbsp Mirin
2 tbsp Sugar
1 1/2 tbsp Soy sauce
1 pinch Salt
1 tsp Vegetable oil

1
Discard the seeds and fibres of the kabocha squash and cut into bite sizes.
2
Peel the hard peel in places.
3
It is good if you trim the edges of the cut squash (this process avoid thickening the resultant sauce too much).
4
Heat oil in a pan and fry the chicken mince.
5
Make sure not to brown too much and break up any clumps.
6
Add the kabocha squash and fry quickly.
7
Add the water, dashi stock, sake, mirin and sugar and simmer for about five minutes.
8
Add the soy sauce and salt.
9
Cover with an otoshibuta drop lid directly on top and simmer for 15 to 20 minutes over low heat.
10
When the cooking liquid is almost gone, check the kabocha squash if it has cooked through.
11
When it is done, turn off the heat and serve.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 medium Kabocha squash, 100 grams Minced chicken, 200 ml Water, 1 tsp Dashi stock (you could use granules), and more.

Yes, Braised Chicken Soboro and Kabocha Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken Soboro and Kabocha Squash

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