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Japanese Pork and Kabocha

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Description Edit

This is a dish our friend Ken taught us in Japan many years ago. Kagoshima is known for pork, and this recipe combines pork with kabocha, a Japanese hard squash that is now increasingly available in the US.

Ingredients Edit

Directions Edit

  1. Cut pork into small pieces (approximately 2 x 3 inches).
  2. Place pieces in a large pot.
  3. Wash and rinse three times and then fill pot with water to just cover pork.
  4. Cover pot with lid and bring to a boil. Skim foam and fat several times as it boils.
  5. Add salt and pepper, and garlic powder to taste.
  6. Also add soy sauce, sake, and mirin.
  7. Simmer about 1 hour.
  8. Cut kabocha squash into wedges and seed. Then cut each wedge into cubes, about 2 x 2 inches. Trim the hard green skin on all four edges of each cube, creating a beveled appearance.
  9. Boil the quail eggs, stirring slowly as they begin to boil so the yolks will become centered as they cook.
  10. After 8 minutes, stop cooking and cool by pouring cold water over the pot of eggs. Peel.
  11. Add 2 coarsely chopped onions to the pork in the cooking pot and the mixed frozen vegetables. Continue boiling pork.
  12. Adjust salt to taste.
  13. Drain and add canned corn.
  14. Add kabocha cubes to pot. Cook until tender.
  15. Add more mirin and soy sauce to taste.
  16. When all is cooked, add the hard boiled quail eggs.

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