Japanese pumpkin, also known as kabocha squash, has a dark green skin with orange color inside. It has an exceptional naturally sweet flavor, even sweeter than butternut squash. By cooking slowly “nimono style, “ skin part, which is very nutritious can be also eaten.

Ingredients (4 servings)

Kabocha (Japanese pumpkin) ................................ 1/3

Ground chicken...................................................... ½ lb

Dashi soup............................................................ 1 cup

Sugar................................................................... 1 tbs

Sake.................................................................... 1 tbs

Soy Sauce ............................................................ 1 tbs

Vegetable oil ........................................................ ¼ tbs

Directions

1. Cut pumpkin into bite-sized pieces.

2. Grease a medium size frying pan with oil, and add ground chicken. Saute until chicken has no more pink.

3. Add pumpkin, dashi soup, sugar, sake and soy sauce, and then cook on medium high until it comes to a boil.

4. Turn the heat down to low, then cover with aluminum foil with a hole in the center.

5. Cook until pumpkin is soft. Serve pumpkin and chicken on a plate and coat with sauce left in the pan.