View source for Japanese Pork and Kabocha

== Description ==
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 ==
* 2 lbs [[pork]]
* 1 [[Kabocha squash|kabocha]]
* 2 cans [[corn]]
* 2 [[onion]]s
* 40 [[quail eggs]]
* ½ package frozen mixed [[vegetables]]
* 6 Tablespoons [[soy sauce]]
* 2 Tablespoons [[sake]]
* 3 Tablespoons [[mirin]]
* [[salt]] and [[pepper]]
* [[garlic powder]]

== Procedures ==
# Cut pork into small pieces (approximately 2 x 3 inches).
# Place pieces in a large pot.
# Wash and rinse three times and then fill pot with water to just cover pork.
# Cover pot with lid and bring to a boil. Skim foam and fat several times as it boils.
# Add salt and pepper, and garlic powder to taste.
# Also add soy sauce, sake, and mirin.
# Simmer about 1 hour.
# 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.
# Boil the quail eggs, stirring slowly as they begin to boil so the yolks will become centered as they cook.
# After 8 minutes, stop cooking and cool by pouring cold water over the pot of eggs. Peel.
# Add 2 coarsely chopped onions to the pork in the cooking pot and the mixed frozen vegetables. Continue boiling pork.
# Adjust salt to taste.
# Drain and add canned corn.
# Add kabocha cubes to pot. Cook until tender.
# Add more mirin and soy sauce to taste.
# When all is cooked, add the hard boiled quail eggs.

[[Category:Japanese cuisine]]
[[Category:Meat Recipes]]
[[Category:Pork Recipes]]
[[Category:Kabocha squash Recipes]]
[[Category:Quail egg Recipes]]
[[Category:Corn Recipes]]
[[Category:Onion Recipes]]
[[Category:Mirin Recipes]]
[[Category:Sake Recipes]]