Soy Glazed Kabocha with Ground Chicken
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: Japanese
- 1 pound kabocha (cut into wedges ~ 1in. Roughly 3.5 cups)
- 1/4 pound ground chicken
- 1 Tablespoon Ginger (grated)
- 2 Tablespoons soy sauce
- 1 1/2 Tablespoons mirin
- 1 Tablespoon sugar
- 1 1/4 cup water
- 1.5 teaspoons katakuriko (potato flour starch or corn starch)
- 1 tablespoon water
- Wash and microwave the kabocha to soften it. ~ 5-6 minutes for a full size kabocha.
- Cut in half. Cut and measure out about 1 pound of kabocha. Roughy 3.5 cups worth. Set aside.
- Using a large skillet on medium heat add olive oil and ginger. Cook for about 20-30 seconds and add ground chicken. Cook until chicken is mostly cooked. A little pink is okay.
- Add in all of the sauce ingredients, kabocha, and mix. Cover and let cook for at least 15 minutes, mixing at least once half way through.
- Check to see pumpkin is cooked through using a fork or chopstick. (It should go all the way through the flesh) If not cook a few minutes longer.
- Using a slotted spoon remove all the pumpkin and most of the chicken out of the skillet onto a serving plate.
- Add in the dissolved thickener and cook for another minute or so. Ensure the starch is mixed thoroughly, you should see the sauce thicken up.
- Once it has thickened pour over the kabocha and chicken on the serving plate. Eat with rice!