RCI-SP.004.0184.001
Japanese Pork and Kabocha
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.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 2 lbs
- kabocha1 unit
- 2 cans
- 2 unit
- 40 unit
- ½ package
- 6 Tablespoons
- 2 Tablespoons
- 3 Tablespoons
- 1 unit
- 1 unit
Method
1
Cut the pork into 1.5-inch cubes and trim any excess fat, then season lightly with salt and pepper.
2
Peel and deseed the kabocha, then cut into bite-sized chunks approximately 1 inch in size.
3
Peel the onions and cut them into thick wedges, separating the layers slightly.
4
Heat a large pot or Dutch oven over medium-high heat and sear the pork cubes in batches until browned on all sides, about 3-4 minutes per batch.
4 minutes
5
Remove the pork and set aside, then add the onion wedges to the pot and cook until translucent, about 2-3 minutes.
3 minutes
6
Return the pork to the pot and add the soy sauce, sake, and mirin, stirring well to combine the ingredients.
7
Add the kabocha chunks and enough water to barely cover the ingredients, then bring to a boil.
8
Reduce heat to low, cover the pot, and simmer for 20 minutes until the kabocha begins to soften.
20 minutes
9
Add the quail eggs, drained corn, and frozen mixed vegetables to the pot, then sprinkle with garlic powder.
10
Simmer uncovered for an additional 10-15 minutes, stirring occasionally, until the kabocha is fork-tender and flavors meld.
12 minutes
11
Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed, then serve hot in individual bowls.