Simmered kabocha squash and chicken (Kabocha to tori no nimono)

Name: Simmered kabocha squash and chicken (Kabocha to tori no nimono)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g Kabocha Squash; 300 g Chicken thigh; 350 ml Water; 3 g kombu seaweed; 7.5 g bonito flakes; 40 ml soy sauce; 30 ml mirin; 6 g Sugar; 15 ml Sake or rice alcohol; 300 g Bok choy; 260 g Japanese short-grain rice (Koshihikari)

Sweet, fluffy kabocha and chicken thigh simmered in sweet-savoury dashi, with bok choy and rice — an autumn favourite.

35 min

total

people

440

calories per serving

Per serving

22 g
Protein: 58 g
Carbs: 11 g
Fat

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Ingredients

600 g
Kabocha Squash
300 g
Chicken thigh
350 ml
Water
3 g
kombu seaweed
7.5 g
bonito flakes
40 ml
soy sauce
30 ml
mirin
6 g
Sugar
15 ml
Sake or rice alcohol
300 g
Bok choy
260 g
Japanese short-grain rice (Koshihikari)

Allergens

fishsoygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Make the dashi. Seed the kabocha, cut into chunks and peel it in patches; cut the chicken into bite-size pieces.
Brown the chicken in a dry pot, add dashi, sake, sugar and mirin and lay the kabocha in skin side down. Cover and simmer 8 minutes, add soy sauce and cook 7 more.
Blanch and squeeze the bok choy and top with soy diluted with water and bonito flakes. Serve with rice.