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Chicken Karaage And Kabocha

ochikeron's picture
This is my favorite dish that my mom cooks!!! She sometimes simmer leftover Karaage (Japanese fried chicken) and Kabocha (Japanese squash) together. Believe it or not, it tastes absolutely tasty and delicious. You have to try it out!!!
Directions

MAKING
1) Scoop out the seeds of Kabocha and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size chunks.
2) In a deep pot, bring the stock, sugar, sweet sake and sake to a boil, add Kabocha, cover with drop-lid, and simmer.
3) When Kabocha is about half way cooked, add Karaage and soy sauce and allow to simmer (cover with drop-lid) until Kabocha is completely cooked through.

SERVING
4) Serve hot with some rice.

TIPS
Drop-lid is called "Otoshi Buta" a in Japanese. It is traditionally made of wood but you can use aluminum foil. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles and break the fragile ingredients such as pumpkin.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Have you ever tried making a dish from leftover chicken? The Chef has used the leftover Karaage and added squash to it, to make an amazing dish. Don't forget to try out this recipe.

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