Japanese Pork and Kabocha

== Description ==
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.
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Japanese Meat Dishes
Category:Pork Recipes
Category:Kabocha squash Recipes
Category:Quail egg Recipes
Category:Corn Recipes
Category:Onion Recipes
Category:Mirin Recipes
Category:Sake Recipes