Chicken & Kabocha Pumpkin Stew with Caramelised Konbu from Nikkei Cuisine: Japanese Food the South American Way by Luiz Hara
One of the simplest meat recipes in this book, this is a delicate but flavoursome dish with three main components – chicken, dashi stock and kabocha pumpkin. Fo
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Ingredients
- ½ small kabocha pumpkin
- 100 ml (3½ fl oz/½ cup) mirin
- 1 litre (1¾ pints/4 cups) Primary dashi
- 5 tbsp light soy sauce
- 4 corn-fed chicken thighs, skin on, bone in
- 1½ tbsp caster (superfine) sugar
- 5 cm (2 in) piece of konbu
- 2 tbsp Caramelised konbu seaweed, to garnish
- 1 tsp sansho pepper, to garnish
- 1 tsp toasted white sesame seeds, to garnish
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