• Pumpkin1/2 (500g)
• Ground pork150g
• Ginger, grated1 clove
• Potato starchto taste
• Salta pinch
• ★Water300 ml
• ★Sake3 tbsp
• ★Soy sauce and sugar2 tbsp each
• ★Dashi stock (bonito flavor)1 tsp

1. 1

   Remove the seeds from the pumpkin and cut into slightly large bite-sized pieces. Microwave for 2-3 minutes before cutting to make it easier.

2. 2

   If desired, remove the bumpy skin from the pumpkin surface.

3. 3

   Prepare the grated ginger (1 clove) and mix the ★ seasonings together.

4. 4

   Heat 1 tbsp oil in a skillet over high heat, then sauté 150g ground pork and grated ginger.

5. 5

   Once the pork is mostly cooked through, add the ★ seasonings and bring to a boil.

6. 6

   Add 1/2 pumpkin (500g), place an otoshibuta (drop lid) on top, and simmer over medium heat for 8-10 minutes until a skewer passes through easily.

7. 7

   Once the cooking liquid reduces to about 1/3, arrange the pumpkin pieces skin-side down (this prevents the pumpkin from breaking apart when adding the starch thickener).

8. 8

   Adjust the seasoning with a pinch of salt, then drizzle in a slurry made from 1 tbsp water mixed with 1-2 tsp potato starch to thicken.

9. 9

   Transfer to a serving dish and serve.

Adjust the seasoning as needed depending on the salt content of your dashi stock. Add salt gradually to be safe.

• Calories173 kcal
• Protein6.2 g
• Fat4.7 g
• Carbs22.7 g
• Sodium1.3 g