Mapo Kabocha Squash

Directions

1. 1
   These are the ingredients.
2. 2
   I added chicken soup stock to 150 ml of water for the Chinese soup.
3. 3
   Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes.
4. 4
   Finely chop the leeks and ginger.
5. 5
   Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger.
6. 6
   Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.
7. 7
   Add ground meat and saute some more.
8. 8
   Once the meat has broken up, add kabocha.
9. 9
   Once the kabocha is coated in oil, add the Chinese soup.
10. 10
    Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.
11. 11
    It is done if you can stick a bamboo skewer through a kabocha.
12. 12
    Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.
13. 13
    Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done.
14. 14
    Serve garnished with scallions and parsley.