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Simmered Kabocha Squash with Soboro Sauce

Nov. 17, Fri. 2017

Authentic Japanese Cooking

Simmered Kabocha Squash with Soboro Sauce

kabocha no fukumeni soboro ankake

  • Vegetables
  • Chicken


Ingredients (Serves 4)

300 g kabocha squash
400 ml dashi
2 tbsp sugar
1 tbsp mirin
2 tbsp soy sauce
6 snow peas
10 g grated ginger

Soboro sauce:
150 g ground chicken
2 tsp sake
2 tsp soy sauce
1 tbsp potato starch


  1. 1. Shave off a thin layer of the kabocha squash's skin in various places to help it cook more easily, and cut into 4-5 cm blocks.
  2. 2. Add the dashi and kabocha squash to a pot. Cover with a paper towel and heat over medium heat.
  3. 3. When it comes to a boil, add the mirin and sugar. Reduce heat to low and simmer for 10 min.
  4. 4. Add the soy sauce, then simmer for another 5 min.
  1. 5. When the kabocha squash can easily be pierced with a bamboo skewer, it is fully cooked. Let cool at room temperature for an hour, then strain the simmering broth.
  2. 6. Make the soboro sauce: In a pot, combine the ground chicken, sake, and soy sauce and heat over low heat, stirring constantly until the liquids are absorbed and the chicken is broken into fine pieces (soboro).
  3. 7. After cooking the chicken soboro, strain off any moisture that came out, then add the chicken soboro to the simmering broth and heat. Dissolve the potato starch in a small amount of water, then add to the simmering broth to thicken.
  4. 8. Cut the snow peas into thin strips. Blanch in salted water, then transfer to ice water and strain.
  1. 9. Place the kabocha squash on serving dishes, then pour the soboro sauce over top. Top with cooked snow peas and grated ginger, and serve.