Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, braised chicken soboro and kabocha squash. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Start with kabocha squash, which is in many markets right now. Kabocha squash is a squash that is available year round. It's more commonly found in Asian markets as it's a native Japanese squash but its popularity has Winter usually puts me in a braising mood – the smells of chicken and garlic simmering on a stove is one of those nostalgic scents that brings me.
Braised Chicken Soboro and Kabocha Squash is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Braised Chicken Soboro and Kabocha Squash is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have braised chicken soboro and kabocha squash using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Braised Chicken Soboro and Kabocha Squash:
- Make ready 1/2 medium Kabocha squash
- Get 100 grams Minced chicken
- Make ready 200 ml Water
- Make ready 1 tsp Dashi stock (you could use granules)
- Get 2 tbsp Cooking sake
- Make ready 2 tbsp Mirin
- Get 2 tbsp Sugar
- Make ready 1 1/2 tbsp Soy sauce
- Make ready 1 pinch Salt
- Take 1 tsp Vegetable oil
Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. Kabocha squash roasted and then braised in soy sauce, mirin, gochugaru, and sesame oil. Comforting, infused with flavor, and hearty. how to cook kabocha squash: You can peel and cut up the squash directly and braise it over the stove, but I like roasting it in the oven first to caramelize.
Steps to make Braised Chicken Soboro and Kabocha Squash:
- Discard the seeds and fibres of the kabocha squash and cut into bite sizes. Peel the hard peel in places. It is good if you trim the edges of the cut squash (this process avoid thickening the resultant sauce too much).
- Heat oil in a pan and fry the chicken mince. Make sure not to brown too much and break up any clumps. Add the kabocha squash and fry quickly.
- Add the water, dashi stock, sake, mirin and sugar and simmer for about five minutes. Add the soy sauce and salt. Cover with an otoshibuta drop lid directly on top and simmer for 15 to 20 minutes over low heat.
- When the cooking liquid is almost gone, check the kabocha squash if it has cooked through. When it is done, turn off the heat and serve.
This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Bring squash, shallots, garlic, thyme, butter, vinegar, honey, a big pinch of salt, and ½ cup water to a boil in a large skillet. Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect in these fall-inspired recipes. Feel like adding something different to your fall repertoire? Braising is one of our favorite ways to bring out the texture and flavor of winter squash.
So that’s going to wrap it up for this exceptional food braised chicken soboro and kabocha squash recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
