Mapo Kabocha Squash

1. 1

   These are the ingredients.

2. 2

   I added chicken soup stock to 150 ml of water for the Chinese soup.

3. 3

   Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes.

4. 4

   Finely chop the leeks and ginger.

5. 5

   Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger.

6. 6

   Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.

7. 7

   Add ground meat and saute some more.

8. 8

   Once the meat has broken up, add kabocha.

9. 9

   Once the kabocha is coated in oil, add the Chinese soup.

10. 10

    Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.

11. 11

    It is done if you can stick a bamboo skewer through a kabocha.

12. 12

    Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.

13. 13

    Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done.

14. 14

    Serve garnished with scallions and parsley.

* Per serving · 4 servings · Values may vary.