Description
Kabocha pumpkin and chicken are simmered in a umami-rich broth. This dish can be served hot or cold and is perfect with steamed rice.
Ingredients
2½ – 3 pound kabocha (pumpkin)*
1 pound boneless chicken thighs (about 2 large)
3 tablespoons vegetable oil
2 clove garlic, smashed
1-inch piece ginger, sliced
½ onion, sliced
1 14.5-ounce can low-sodium chicken broth
2 tablespoons sugar
3 tablespoons mirin
¼ cup low-sodium shoyu
Instructions
Carefully cut open the kabocha. Remove seeds and fibers and discard the stem. The skin is edible and does not need to be removed. Cut the kabocha into 2-inch pieces.
Cut chicken into bite-size pieces.
In a wok or large skillet on medium high, heat oil and sauté garlic, ginger, onions and kabocha.
Add chicken broth, sugar, mirin, and shoyu.
Cover and cook about 10 minutes.
Add chicken and cook, stirring occasionally, for 10 minutes.
Serve hot or chill for 2 hours before serving.
Notes
*You may substitute with buttercup squash.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dishes
- Cuisine: Japanese
Nutrition
- Calories: 330
- Sugar: 11 g.
- Sodium: 514 mg.
- Fat: 20 g.
- Saturated Fat: 4 g.
- Carbohydrates: 26 g.
- Fiber: 3 g.
- Protein: 15 g.
- Cholesterol: 74 mg.
Keywords: kabocha, chicken thigh