Simmered Kabocha Squash with Ground Chicken

Kabocha Squash recipe (Japanese pumpkin) with mushrooms and ground chicken from I Heart Umami.

5 from 19 votes

Simmered Kabocha Squash with Ground Chicken

This simmered kabocha squash recipe pairs tender Japanese pumpkin with ground chicken in a savory-sweet sauce for an easy 30-minute one-pan dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Japanese

Keyword: kabocha recipe, Kabocha Squash Recipe, Simered kabocha squash

Servings: servings

Author: ChihYu Smith

Ingredients

⅔ lb kabocha squash measured after removing the seeds
2 scallions
1 tbsp finely minced fresh ginger
3.5 oz enoki mushrooms or fresh shiitake mushrooms
2 tbsp avocado oil
3 pinches coarse sea salt divided
½ lb ground chicken
Drizzle Toasted sesame oil for serving

Simmering sauce:

2 tsp toasted sesame oil
1 tbsp soy sauce gluten-free if needed
2 tbsp chicken stock
2 tsp sugar
1 tbsp rice vinegar

Instructions

Cut open the kabocha: Scrub the kabocha under running water and pat it dry. If you have a whole kabocha, pierce the skin deeply in several places with a fork or the tip of a paring knife to create steam vents. Place it on a microwave-safe plate and microwave on high for 3 minutes to soften the rind slightly. Let it rest for 1 minute, or until cool enough to handle.
Using a sharp chef’s knife, slowly cut the squash in half, working around the hard center stem instead of cutting directly through it. Gently rock the knife back and forth as you cut. Cut each half in half again to make 4 quarters. If your kabocha is already halved or quartered, begin here. Scoop out and discard the seeds and stringy pulp with a spoon.
Slice the kabocha: Measure out ⅔ lb of the prepared kabocha. There is no need to peel the skin. Place each half or quarter cut-side down and slice it into ⅛-inch-thick curved pieces. The slices may look like long half-moons, so cut them into shorter sections about 1½ to 2 inches wide. If any part of the skin looks especially rough, dry, or tough, carefully slice away only that area.
Prepare the aromatics: Slice the scallions into small rounds and separate the white and green parts. Finely mince the ginger. Set them aside separately.
Prepare the mushrooms: For enoki mushrooms, trim about 1 inch from the root end and cut the bundle crosswise in half. Gently pull the mushrooms apart into small, bite-size clusters. For shiitake mushrooms, remove the tough stems and thinly slice the caps.
Mix the sauce: In a small bowl, combine the sesame oil, soy sauce, chicken stock, sugar, and rice vinegar. Set aside.
Sauté the aromatics: Preheat a large 10- to 12-inch skillet over medium heat until it feels warm when you hold your palm 2 to 3 inches above the surface. Add the avocado oil. Sauté the ginger and white scallion parts with 1 pinch of salt until fragrant, about 5 to 10 seconds.
Cook the chicken: Increase the heat to medium-high and add the ground chicken. Season with the remaining 2 pinches of salt. Use a wooden spoon to break the chicken into fine crumbles. Sauté until it is no longer pink, about 2 to 3 minutes.
Simmer: Add the kabocha and mushrooms, then pour in the sauce. Reduce the heat to medium and stir briefly to combine. Cover and simmer until the squash is tender, about 5 to 6 minutes. Stir periodically so everything cooks evenly.
Check the squash: The kabocha is ready when a fork slides through with little resistance. It should be tender but still hold its shape without becoming mushy.
Taste and adjust: Taste the dish before adding more soy sauce or salt. Turn off the heat.
Serve: Transfer to a wide serving bowl. Drizzle with a little toasted sesame oil and garnish with the green scallion parts. Serve hot or warm with steamed rice or cooked noodles.

Notes

Cutting the kabocha ⅛ inch thick is important. The thin pieces become tender in 5 to 6 minutes. Thicker pieces will require a longer simmer. To make it easier to cut, microwave the halves on medium heat for 3 minutes total, flipping after 1 ½ minutes. This softens the squash slightly.
Make-ahead freezer option:
- Add the raw ground chicken, raw prepared vegetables, and uncooked sauce to a freezer-safe bag. Everything should go into the bag raw. Press into a flat layer, remove the air, and freeze for up to 2 months.
- To cook, heat 1 to 2 tablespoons of oil in a skillet. Add the frozen or thawed contents with ¼ cup water. Cover, bring to a boil, then simmer over medium-low heat for 10 to 20 minutes from frozen or about 10 minutes if thawed. Break up the chicken as it softens. Cook until the chicken is cooked through and broken into fine, small bits, and the kabocha is tender. If the pan looks watery, remove the lid for the final few minutes.

A storage bag with labeled contents: sliced orange kabocha pumpkin, chopped green onions, enoki mushrooms, and ground chicken, arranged in layers on a light surface—perfect for your next Kabocha Recipe.

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