Name: Kabocha Squash with Chicken Sauce (Kabocha Tori-soboro Kake)
Yield: Serves four
Cuisine: Japanese
Ingredients: 100 ml/3 fl oz/scant ½ cup water; salt; 300 g/11 oz lean chicken, minced (ground); 30 ml/2 tbsp sake; 60 ml/4 tbsp shoyu; 60 ml/4 tbsp caster (superfine) sugar; 60 ml/4 tbsp mirin; 20 g/¾ oz mangetouts (snow peas); ½ yuzu or lime; 1 kabocha squash, about 500 g/1¼ lb

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In this dish, known as Kabocha Tori-soboro Kake, the mild sweetness of kabocha, similar to that of sweet potato, goes very well with the rich meat sauce.

Ingredients

1 kabocha squash, about 500 g/1¼ lb
½ yuzu or

Method

Halve the kabocha, then remove the seeds and fibre around the seeds. Halve again to make four wedges. Trim the stalky end of the kabocha wedge.
Remove strips of the peel on each of the wedges, cutting off strips lengthways of about 1-2.5cm/½-1in wide. The kabocha wedges will now have green (skin) and yellow (flesh) stripes. This will help preserve the kabocha’s