＊Winter Melon Chicken Soboro Ankake＊

Name: ＊Winter Melon Chicken Soboro Ankake＊
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/5 kg Winter melon; 300 grams Ground chicken; 1 ~3 teaspoons Dashi stock granules; 2 tbsp ＊Sake; 1 ~3 tablespoons ＊ Usukuchi soy sauce; 1 tsp ＊Mirin; 1 Katakuriko slurry; 1 dash The juice from grated ginger; 1 Ichimi spice

cookpad.japan @cookpad_jp

I tried my hand at reproducing a side dish that I ate at a restaurant.

I used 3 pieces of winter melon cut into eighths (each one is about 400 g net weight). Thickly peel the skin. Recipe by Kanayan

I tried my hand at reproducing a side dish that I ate at a restaurant.

I used 3 pieces of winter melon cut into eighths (each one is about 400 g net weight). Thickly peel the skin. Recipe by Kanayan

cookpad.japan @cookpad_jp

I tried my hand at reproducing a side dish that I ate at a restaurant.

I used 3 pieces of winter melon cut into eighths (each one is about 400 g net weight). Thickly peel the skin. Recipe by Kanayan

I tried my hand at reproducing a side dish that I ate at a restaurant.

I used 3 pieces of winter melon cut into eighths (each one is about 400 g net weight). Thickly peel the skin. Recipe by Kanayan

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Ingredients

4 servings

1 1/5 kgWinter melon
300 gramsGround chicken
1~3 teaspoons Dashi stock granules
2 tbsp＊Sake
1~3 tablespoons ＊ Usukuchi soy sauce
1 tsp＊Mirin
1Katakuriko slurry
1 dashThe juice from grated ginger
1Ichimi spice

Saved

Steps

1

Remove the seeds from the winter melons, thickly peel off the skin, and cut into large chunks.
2

Line them up into the bottom of a pot, and add enough water to cover the winter melon. Turn on the heat, add the dashi stock, and boil.
3

Add the ground chicken once it has come to a boil, and carefully remove any scum or grease that floats to the top. ※You could also add more dashi stock if needed.
4

Lower the heat, add sake, soy sauce, and mirin, and boil for a little whole until the winter melon softens. ※Add soy sauce for taste.
5

Turn up the heat, add the water dissolved katakuriko a bit at a time to thicken. Add a very small amount of ginger juice, and it is done ♪
6

When eating, sprinkle ichimi spice if you like. If you add boiled edamame, then the dish will become colorful ＊