Japanese Pork and Kabocha

Authentic Japanese Pork and Kabocha Recipe | Easy & Delicious

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 6

Introduction

This Japanese Pork and Kabocha recipe is a hearty and flavorful dish that combines tender pork, sweet kabocha squash, and a variety of vegetables in a savory broth. The addition of quail eggs adds a unique touch to this traditional Japanese dish.

History

This recipe has its roots in Japanese home cooking, where hearty stews and soups are a staple. The combination of pork and kabocha squash is a classic pairing in Japanese cuisine, with the sweetness of the squash complementing the savory flavors of the pork.

Ingredients

2 lb (907 g) of pork
1 kabocha squash
2 cans of corn
2 onions
40 quail eggs
0.5 package of frozen mixed vegetables
6 tbsp of soy sauce
2 tbsp of sake
3 tbsp of mirin
salt and pepper
garlic powder

How to prepare

Cut the pork into small pieces, approximately 2 x 3 inches.
Place the pieces in a large pot.
Wash and rinse the pork three times, then fill the pot with enough water to just cover the pork.
Cover the pot with a lid and bring it to a boil. Skim off any foam and fat that rises to the surface.
Season with salt, pepper, and garlic powder to taste.
Also, add soy sauce, sake, and mirin.
Simmer for about 1 hour.
Cut the kabocha squash into wedges and remove the seeds. Then, cut each wedge into cubes, approximately 2 x 2 inches. Trim the hard green skin from all four edges of each cube to create a beveled appearance.
Boil the quail eggs, stirring slowly as they begin to boil to ensure the yolks become centered as they cook.
After 8 minutes, stop cooking and cool the eggs by pouring cold water over them. Peel the eggs.
Add 2 coarsely chopped onions to the pot with the pork, along with the mixed frozen vegetables. Continue boiling the pork.
Adjust the salt to taste.
Drain and add the canned corn.
Add the kabocha cubes to the pot and cook until tender.
Add more mirin and soy sauce to taste.
Once everything is cooked, add the hard-boiled quail eggs.

Variations

Substitute chicken or beef for the pork for a different flavor profile.
Add tofu or mushrooms for a vegetarian version of this dish.
Experiment with different vegetables, such as bell peppers or snow peas, for added variety.

Cooking Tips & Tricks

Be sure to wash and rinse the pork thoroughly before cooking to remove any impurities.

- Skimming off foam and fat from the surface of the broth will help ensure a clear and flavorful soup.

- Adjust the seasoning to taste, adding more soy sauce, mirin, or salt as needed.

- Cutting the kabocha squash into cubes with beveled edges adds a decorative touch to the dish.

Serving Suggestions

Serve this Japanese Pork and Kabocha dish hot with a side of steamed rice for a complete meal. Garnish with chopped green onions or cilantro for added freshness.

Cooking Techniques

Boiling the pork slowly in the broth helps to tenderize the meat and infuse it with flavor.

- Adding the kabocha squash towards the end of cooking ensures that it remains tender but not mushy.

Ingredient Substitutions

If quail eggs are not available, regular chicken eggs can be used instead.

- Any variety of squash, such as butternut or acorn, can be substituted for kabocha.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve this dish in individual bowls garnished with a sprinkle of sesame seeds or a drizzle of chili oil for added flavor and visual appeal.

Pairing Recommendations

This dish pairs well with a light and refreshing cucumber salad or a side of pickled vegetables to balance out the richness of the pork and squash.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this Japanese Pork and Kabocha dish contains approximately 400 calories.

Carbohydrates

This dish is a good source of carbohydrates, with the kabocha squash, corn, and mixed vegetables providing fiber and energy.

Fats

The pork in this recipe adds a moderate amount of fat to the dish, providing flavor and richness to the broth.

Proteins

The pork and quail eggs in this recipe are excellent sources of protein, essential for muscle growth and repair.

Vitamins and minerals

Kabocha squash is rich in vitamins A and C, as well as potassium and fiber. The mixed vegetables also contribute a variety of vitamins and minerals to the dish.

Alergens

This recipe contains soy sauce, which may contain gluten. It also contains eggs and pork, which may be allergens for some individuals.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Japanese Pork and Kabocha recipe is a comforting and satisfying dish that highlights the flavors of pork, kabocha squash, and a variety of vegetables in a savory broth. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a nutritious and delicious addition to any meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Japanese Pork and Kabocha. It was many years ago, during a trip to Japan with my husband. We had decided to explore the countryside and immerse ourselves in the local culture. One evening, we stayed at a traditional ryokan (inn) in a small village nestled among the mountains. The innkeeper, a kind elderly woman named Mrs. Yamamoto, invited us to join her in the kitchen as she prepared dinner.

As we entered the cozy kitchen, a warm and inviting aroma filled the air. Mrs. Yamamoto was busy chopping vegetables and marinating pork in a delicious mixture of soy sauce, mirin, and ginger. She smiled warmly at us and motioned for us to take a seat at the low table. I watched in awe as she effortlessly prepared a feast of traditional Japanese dishes, each one more delicious than the last.

One dish in particular caught my eye - the Japanese Pork and Kabocha. Mrs. Yamamoto explained that kabocha is a type of Japanese pumpkin, known for its sweet and nutty flavor. She combined the tender pork with the velvety kabocha, creating a dish that was both comforting and satisfying. I couldn't wait to try it.

As we sat down to dinner, the flavors of the Japanese Pork and Kabocha danced on my taste buds. The savory pork paired perfectly with the sweet kabocha, creating a harmonious blend of flavors. I couldn't help but ask Mrs. Yamamoto for the recipe, eager to recreate this culinary masterpiece at home.

She graciously shared the recipe with me, along with a few tips and tricks to ensure that it turned out just as delicious as hers. I scribbled down the ingredients and instructions in my travel journal, determined to make this dish a staple in my own kitchen.

Over the years, I have perfected the recipe for Japanese Pork and Kabocha, adding my own twist and incorporating flavors from my travels around the world. I have shared this dish with friends and family, who always rave about its deliciousness. It has become a beloved favorite in my repertoire of recipes, a reminder of that magical evening in the mountains of Japan.

Every time I make Japanese Pork and Kabocha, I am transported back to that cozy kitchen in the ryokan, watching Mrs. Yamamoto work her culinary magic. I am grateful for the opportunity to learn from her and for the memories we created together. Cooking has always been a way for me to connect with others and share a piece of myself, and this recipe holds a special place in my heart.

As I sit down to enjoy a steaming bowl of Japanese Pork and Kabocha, I am filled with gratitude for the experiences that have shaped me into the cook I am today. And I can't help but smile, knowing that this recipe will continue to be passed down through generations, bringing joy and comfort to all who taste it.