Kabocha with Soboro
Kabocha, a Japanese winter squash, meets Soboro, a sweet and savory ground pork mixture. The dish is a beautiful blend of textures and tastes, balancing the softness of the squash with the richly flavored pork.
Ingredients
- 1/2 Kabocha peeled and cut into bite-size pieces
- 1/2 lb ground pork
- 1 tsp grated ginger
- 1.5 cup water
- 3 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tsp dashi powder
- 2 tsp Potato starch mixed 4 tsp water
- 1 green onion sliced
Instructions
- Prep the Kabocha: Place kabocha pieces in a microwave-safe container. Microwave for about 3-4 minutes as a quick way to precook.
- Cook the Pork: In a pan, cook the ground pork with grated ginger until browned.
- Create the Sauce: Add water, sake, soy sauce, sugar, and dashi powder to the pork. Let it simmer.
- Thicken the Sauce: Mix potato starch with water and add to the pan to thicken the sauce.
- Combine: Add the precooked kabocha to the pan, coating it well with the pork mixture.
- Garnish and Serve: Sprinkle sliced green onions on top for a fresh finish.