‚PPartially remove the skin from the pumpkin, and cut into 3cm cubes. ‚Qkin the ginger root and cut in half. Cut one half into very thin sticks and soak them in water. Grate the other half. ‚RCombine the stock, mirin, sake, sugar and soy sauce in a pan. Add the pumpkin and cook over medium heat. ‚SAfter the pumpkin is seasoned, remove from the pan and place in a serving dish. ‚THeat the vegetable oil in another pan, and fry the ground chicken. When the chicken turns a lighter color, add the grated ginger and cook briefly. ‚UPour the remaining seasoned stock left in the first pan used in 3 into 5, and bring to a boil. Stir in the potato starch dissolved in a tablespoon of water to thicken the sauce. ‚VPour the sauce over the pumpkin, and top with the ginger sticks.
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ESoboro-an (sauce with ground chicken and ginger) Fry the ground chicken and add grated ginger to suppress the smell of the chicken. Add the seasoned stock, bring to a boil and thicken the sauce with potato starch dissolved in water.