Mapo Kabocha Squash

Name: Mapo Kabocha Squash
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Kabocha squash; 150 grams Ground pork; 1/3 Leek; 1 big thumb-sized piece Ginger; 1/2 tsp Chinese chicken stock powder; 1 tsp Doubanjiang; 1 tsp Sugar; 1 tbsp Sake; 1 tbsp Soy sauce; 1 tbsp Vegetable oil; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

I made this so my children would enjoy eating kabocha. I made it mapo-tofu style .

If you want to make it less spicy, only use a half portion for the doubanjiang spicy bean paste. Double the amount if you want to make it spicier. For 2-3 people. Recipe by Nacchi sencho

I made this so my children would enjoy eating kabocha. I made it mapo-tofu style .

If you want to make it less spicy, only use a half portion for the doubanjiang spicy bean paste. Double the amount if you want to make it spicier. For 2-3 people. Recipe by Nacchi sencho

cookpad.japan @cookpad_jp

I made this so my children would enjoy eating kabocha. I made it mapo-tofu style .

If you want to make it less spicy, only use a half portion for the doubanjiang spicy bean paste. Double the amount if you want to make it spicier. For 2-3 people. Recipe by Nacchi sencho

I made this so my children would enjoy eating kabocha. I made it mapo-tofu style .

If you want to make it less spicy, only use a half portion for the doubanjiang spicy bean paste. Double the amount if you want to make it spicier. For 2-3 people. Recipe by Nacchi sencho

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Ingredients

2 servings

200 gramsKabocha squash
150 gramsGround pork
1/3Leek
1big thumb-sized piece Ginger
1/2 tspChinese chicken stock powder
1 tspDoubanjiang
1 tspSugar
1 tbspSake
1 tbspSoy sauce
1 tbspVegetable oil
1 tspSesame oil

Saved

Steps

1

These are the ingredients. I added chicken soup stock to 150 ml of water for the Chinese soup.
2

Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes. Finely chop the leeks and ginger.
3

Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger. Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.
4

Add ground meat and saute some more. Once the meat has broken up, add kabocha.
5

Once the kabocha is coated in oil, add the Chinese soup. Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.
6

It is done if you can stick a bamboo skewer through a kabocha. Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.
7

Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done. Serve garnished with scallions and parsley.