Simmered Kabocha (Japanese Pumpkin) with Ground Chicken

When fall arrives, kabocha (Japanese pumpkin) takes center stage. Its naturally sweet, nutty flavor makes it a cozy ingredient to bring to the table. This dish pairs tender kabocha with savory ground chicken simmered in a soy-based sauce, it’s also called “kabocha no nimono (かぼちゃの煮物)” in Japanese - perfect over a bowl of steamed rice.

RECIPE

Servings: 4-5

Time: 40 min

Ingredients:

1 lb kabocha (about 3 cups, cut into chunks)

1 lb ground chicken
2 slices ginger
1 tbsp sake
pinch of salt
cooking oil
1 tbsp potato starch + 1 tbsp water (slurry)

2 tbsp sugar
3 tbsp soy sauce
2 tbsp mirin
1 ½ cups water

My Kitchen Tools:

Cooking pot

Instructions:

Prep the kabocha:
Cut into bite-size chunks. (see below for how to cut)
Cook the chicken:
Heat a pot with a little cooking oil.
Add ground chicken, a pinch of salt, and sake. Cook until the chicken is no longer pink.
Simmer with kabocha:
Add the sauce ingredients, ginger slices, and kabocha chunks.
Cover with a lid and let simmer for about 15 minutes, or until the kabocha is tender.
Set aside the kabocha:
Once cooked, gently transfer the kabocha to a tray or plate.
Thicken the sauce:
Add the potato starch slurry to the chicken mixture, stirring until slightly thickened.
Serve:
Place the cooked kabocha on a serving plate and pour the chicken and sauce over the top.
Enjoy with freshly steamed rice.

ingredients shopping

How to Cut Kabocha into Chunks

Cutting kabocha can feel intimidating because of its tough skin, but with a few tricks it becomes much easier. Here’s a step-by-step breakdown:

Wash the kabocha
Rinse well since you’ll be cooking it with the skin on (the skin is edible and adds beautiful color).
Soften the skin (optional)
Microwave the whole kabocha for 2–3 minutes to soften the skin slightly, or place it in hot water for a few minutes.
Stabilize the kabocha
Place the kabocha on a cutting board with a damp towel underneath so it won’t slip.
Using a sharp, heavy knife if you have one.
Cut off the stem end if it’s too long to create a flat surface.
Cut in half, and quarters
With the flat side down, carefully push the knife through right next to the stem part. (not in the center as it’s too hard)
Rock the knife gently if needed, instead of forcing it straight down, then do the same on the other side and split into half.
Insert the tip of the knife right next to the stem and cut it off in a triangular motion.
Place each half cut-side down and cut into halves again, so you have quarters.
Scoop out the seeds
Use a spoon to scoop out the seeds and stringy flesh.
Peel off some skin
Place the kabocha with the cut side down, and thinly shave off small sections of the skin, leaving some of the green color behind. (it allows the flavors to soak in more easily)
Cut into chunks
Slice each quarter into wedges, then cut the wedges into bite-size chunks.