Name: Simmered Pumpkin with Dashi and Cheese
Total time: 20 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 5.3 oz (150 g) Japanese pumpkin (kabocha squash); 5.3 oz (150 g) ground chicken; 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet); [A] ⅔ cup (150 ml) water; [A] ⅓ cup (100 ml) soy milk; 1.8 oz (50 g) shredded cheese; 1 tsp potato starch; 1 tsp olive oil

Dashi subscription is here. Save on every recurring order

Get free shipping on your first order! Create an account and then enter promo code KAYA172 at checkout.

Cook

20 min

Portions

2 Servings

Season

Fall

Cuisine

Japanese

Difficulty

Easy

Instructions

Step 1

Heat the olive oil in a frying pan. Add the pumpkin, cut into bite-sized pieces, and the ground chicken, and sauté.

Step 2

Once the chicken changes color, add the Kayanoya Original Dashi Stock Powder and [A]. Cover and simmer over medium heat for about 7 minutes.

Step 3

Toss the shredded cheese with the potato starch, then add it to the pan and bring to a gentle boil. Stir to combine, transfer to serving dishes, and sprinkle with black pepper, if desired.

Tip

Rich and creamy at first bite, this dish finishes clean thanks to the Japanese dashi. It also pairs well with bread.

Related Recipes

Explore other recipes that you might enjoy.

Simmered Pumpkin with Dashi and Cheese Simmered Pumpkin with Dashi and Cheese