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Kabocha no fukumeni

Ingredients: (for 4 servings)

600 grams pumpkin, 2 cups dashi, 6 Tablespoons sugar, 1 Tablespoon mirin, 4 Tablespoons light flavored soy sauce.



How to make:

  1. Remove seeds form pumpkin, cut into bite size pieces.
  2. Put pumpkin and dashi into pot, bring it to a boil, skim the scum. Reduce flame and add sugar and mirin. Place otoshibuta on top, heat on a medium flame for 3-4 minutes.
  3. Add light flavored soy sauce. Bring to a boil and reduce to a medium flame simmer for a while.

Vegetables like pumpkin can be deliciously eaten by just to be boiled alone. But there is a variation of this "Miced Chicken Ankake".


150 grams minced chicken meat, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 cup broth of kabocha no fukumeni, starch (prepared with water).

How to make:

  1. Put chicken meat into small pot, heat until dried. Using 4 -5 chopsticks to evaporate all the excess water from meat. This is important point to make miced meat in fine texture.
  2. Add soy sauce, sugar, and broth, skim the scum while it boils.
  3. Add starch a little by little while boiling. Use tamajakushi for stirring and check thickness of starch for desired.
  4. Place kabocha no fukumeni on plate, put miced chicken ankake over top.

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