Pumpkin with Ground Chicken Sauce
  • Cooking Time: 25 minutes
  • Servings: 6
  • Preparation Time: 15 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
  1. 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.