Kabocha Soboroni

Kaz Okochi, owner-chef of Kaz Sushi Bistro, turns familiar squash into an unfamiliar Japanese food delight that makes an interesting appetizer or a side for more familiar American fish dishes or grills.


Serves four.

1 Kabocha squash, peeled, de-seeded and cut into bite-size pieces
1/2 pound ground chicken
1 tablespoon fresh ginger, peeled and finely chopped
2 1/2 cups water
3 tablespoons sugar
1 tablespoon mirin
2 1/2 tablespoons soy sauce
1 tablespoon potato starch
1 1/2 tablespoons water
1 tablespoon vegetable oil

Pour vegetable oil into sauté pan and cook chicken and ginger over medium-low heat, stirring continuously, till opaque. Add squash and sauté for a few minutes more.

Add 2 1/2 cups water, turn heat to low and cook for five to six minutes. Add sugar and mirin, stir, and cook for five to six minutes.

Add soy sauce and cook, stirring every so often, until liquid is reduced by half.

Mix potato starch with some cold water in a bowl and pour into the pan. Stir quickly until liquid thickens and serve.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current. 

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