Soy Glazed Kabocha with Ground Chicken


  • 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


  1. Wash and microwave the kabocha to soften it. ~ 5-6 minutes for a full size kabocha.
  2. Cut in half. Cut and measure out about 1 pound of kabocha. Roughy 3.5 cups worth. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Using a slotted spoon remove all the pumpkin and most of the chicken out of the skillet onto a serving plate.
  7. 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.
  8. Once it has thickened pour over the kabocha and chicken on the serving plate. Eat with rice!

Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri

Scroll to Top