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.
- 2 lbs pork
- 1 kabocha
- 2 cans corn
- 2 onions
- 40 quail eggs
- ½ package frozen mixed vegetables
- 6 Tablespoons soy sauce
- 2 Tablespoons sake
- 3 Tablespoons mirin
- salt and pepper
- garlic powder
- Cut pork into small pieces (approximately 2 x 3 inches).
- Place pieces in a large pot.
- Wash and rinse three times and then fill pot with water to just cover pork.
- Cover pot with lid and bring to a boil. Skim foam and fat several times as it boils.
- Add salt and pepper, and garlic powder to taste.
- Also add soy sauce, sake, and mirin.
- Simmer about 1 hour.
- Cut kabocha squash into wedges and seed. Then cut each wedge into cubes, about 2 x 2 inches. Trim the hard green skin on all four edges of each cube, creating a beveled appearance.
- Boil the quail eggs, stirring slowly as they begin to boil so the yolks will become centered as they cook.
- After 8 minutes, stop cooking and cool by pouring cold water over the pot of eggs. Peel.
- Add 2 coarsely chopped onions to the pork in the cooking pot and the mixed frozen vegetables. Continue boiling pork.
- Adjust salt to taste.
- Drain and add canned corn.
- Add kabocha cubes to pot. Cook until tender.
- Add more mirin and soy sauce to taste.
- When all is cooked, add the hard boiled quail eggs.
Community content is available under CC-BY-SA unless otherwise noted.