Easiest Way to Prepare Appetizing [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro

[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro. Great recipe for Simmered Chicken Soboro and Kabocha Squash. I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.

Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture. [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro Sweet simmered kabocha doesn't go well with rice, so I made a simmered kabocha dish that does. Share it on your social network: But the problem that often happens is that the kabocha squash loses its shape while being simmered. You can cook [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of [Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro

1. You need of Kabocha squash.
2. Prepare of Ground chicken.
3. Prepare of [A].
4. It's of Soy sauce.
5. It's of Sugar.
6. It's of Cooking sake.
7. Prepare of Mirin.

Follow these three tips to avoid this happening. Continue to simmer until the pumpkin is tender and the sauce has reduced to a glaze. Serve on a platter, drizzle the remaining sauce over the pumpkin. Known as kabocha squash in the US, Japanese pumpkin is filled with beta-carotene, iron, vitamin C and B.

[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro step by step

1. Take the seeds and fibrous parts out of the kabocha squash and cut into bite sized pieces..
2. Stir fry the ground chicken with 1 tablespoon of oil. When the chicken becomes white, add 400 ml of water and the [A] ingredients, and bring to a boil..
3. Add the kabocha squash to the pan, put a small lid right on top of the simmering ingredients (drop lid or otoshibuta) and simmer over medium heat for 15 minutes..
4. After 15 minutes, add the katakuriko dissolved in water to thicken the sauce, and it's done..
5. The creamy chicken sorobo ankake sauce is so good with rice..

It has a moist and chestnut-like fluffy texture. Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. Why not learn Japanese food culture and try real Japanese dishes at your home! Aemono with Kamakura vegetables in three different sauces The best way to look for a specific recipe or ingredient? Simply use the recipe filter on the left to find it.