More Great Recipes: Japanese

Pumpkin with Ground Chicken Sauce

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Member since 2012

Serves 6 | Prep Time 15 minutes | Cook Time 25 minutes


500 g. pumpkin (2 1/2-3 cups)
150 g. minced chicken
3 T. soy sauce
1 1/2 T. sugar
1 T. sake
1/2 T. ginger juice
400 cc. water (2 cups)
1 T. corn starch (dissolve in 2 T. water)
2 T. edamame, cooked and shelled

Wash and de-seed Japanese green pumpkin (kabocha). Remove 1/2 of skin. Put chicken in saucepan with liquids and cook on high til boiling (4-5 minutes). Stir with chopsticks. Whe boiling, add pumpkin and water. Skim off foam from top of boiling mixture and turn to low heat. Put a paper towel on top of mixture as a lid. Cook about 15 minutes til pumpkin is soft. Add beans and remove lid. Remove pumpkin and add cornstarch to remaining chicken mixture. Stir to boiling and thick. Put over pumpkin and serve.

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