Simmered Kabocha Squash with Savory Chicken Sauce
A gentle, comforting dish featuring tender-simmered kabocha squash topped with a generous savory sauce infused with the rich umami of ground chicken. The dashi broth and a light thickening of the sauce provide a warm, soothing embrace.
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🍳 Cooking Flow
Cut the kabocha into bite-sized pieces and prepare the dashi broth using dried sardines (iriko). → Stir-fry ground chicken in a pot, then add the dashi, seasonings, and kabocha; simmer for 10 minutes using a drop-lid (otoshibuta). → Remove the kabocha and arrange on a serving dish. → Add green onions to the remaining liquid, thicken with a starch slurry, and pour the sauce over the kabocha.
Cooking Steps
Brief Cooking Order
Cut the kabocha into bite-sized pieces and prepare the dashi broth using dried sardines (iriko). → Stir-fry ground chicken in a pot, then add the dashi, seasonings, and kabocha; simmer for 10 minutes using a drop-lid (otoshibuta). → Remove the kabocha and arrange on a serving dish. → Add green onions to the remaining liquid, thicken with a starch slurry, and pour the sauce over the kabocha.
Introduction
A gentle, comforting dish featuring tender-simmered kabocha squash topped with a generous savory sauce infused with the rich umami of ground chicken. The dashi broth and a light thickening of the sauce provide a warm, soothing embrace.
Step 1
Cut around the stem of the kabocha, remove the seeds, and cut into bite-sized pieces.
Step 2
Place a pot over heat, add sesame oil, and stir-fry the ground chicken.
Step 3
In a separate pot, combine the sardines and water; simmer for about 10 minutes while skimming off the scum to make the dashi.
Step 4
Once the chicken is no longer pink, pour in the strained sardine dashi.
Step 5
Add sake, sugar, and light soy sauce, then add the kabocha. Cover with a drop-lid (or a piece of parchment paper) and simmer for about 10 minutes.
Ingredients List
Important Notes
💡 When cutting the kabocha, avoid the hard stem area to make cutting easier.
💡 Skim the scum frequently while preparing the dashi to ensure a clear, refined flavor.
💡 The goal for the sauce is a light, silky consistency rather than a heavy, thick texture.
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