Kaboucha soboroni (Japanese pumpkin)
|1 kg||Pumpkin, washed,peeled & deseeded|
|1¼ Ltr||Dashi stock|
|160 g||Caster sugar|
|160 ml||Light soy sauce, low salt or tamari soy|
|1¼ tsp||Sea salt|
|200 g||Chicken mince|
|10||Shiitake mushrooms, dried & rehydrated in boiling water|
|75 g||Cornflour, mixed in a little water|
|2 Tbsp||Hijiki seaweed, fine strands - soaked in water and drained.|
- Cut pumpkin into thumbnail-sized cubes, place in saucepan, cover with dashi stock, sugar, soy, mirin and salt. Bring to boil and simmer until pumpkin is just cooked. Strain (reserving stock) and transfer pumpkin to mixing bowl.
- Meanwhile, fry chicken mince with diced shiitakes (liquor reserved) for four minutes, then strain pumpkin stock and reserved shiitake liquid over mince. Bring to boil and thicken with cornflour.
- Pour mince sauce over pumpkin and fold through spring onion and hijiki.