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–+ servings
Japanese kabocha squash with savory ground turkey ankake served in a small white bowl.

Kabocya with Ground Turkey Ankake Sauce

Course: Side Dish
Cuisine: Japanese
Keyword: high fiber, High Protein
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Tender Japanese kabocha squash topped with a savory ground turkey ankake sauce. This simple Japanese style dish is comforting, high protein, and perfect as a balanced side dish or light meal.
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Ingredients Method Nutrition Notes

Ingredients
  

  • 6.3 oz Kabocha squash
  • 2 oz Ground turkey
  • 1 tsp Oil
  • 1 tsp Ginger, minced
A
  • 2 tsp Soy sauce
  • 1 tsp Sugar
  • 2 tsp Mirin
  • 3/4~1 cup Water
B
  • 1 tsp Cornstarch
  • ½ tsp Hondashi
  • 1 tbsp Water

Method
 

Preparing the Kabocha
  1. First, use a spoon to remove the seeds and fibrous pulp from the kabocha. Cut off the stem, then cut the squash into 2–3 cm (about 1-inch) cubes.
    Half-cut kabocha squash with seeds removed on a cutting board, prepared for ground turkey ankake recipe.
  2. If there are any tough parts on the skin, trim them off before cutting the kabocha into smaller pieces. To help prevent the kabocha from breaking apart while simmering, lightly round the edges of each piece.
    Finely mince the ginger.
    Kabocha squash pieces with chamfered edges and partially peeled skin on a cutting board, prepared for cooking.
Simmer The Kabocha
  1. Cover the prepared kabocha with plastic wrap and microwave at 600 W for 3 minutes.
  2. In a pot, add 200ml water and seasoning A. Place the cut kabocha pieces in the pot skin-side down, then simmer over low heat until the kabocha becomes tender. Place a drop lid (otoshibuta) on top while simmering.
    3. Place a drop lid (otoshibuta) or parchment paper directly on the kabocha while simmering to help it keep its shape.
Make the turkey ankake sauce
  1. Heat a small amount of oil in a saucepan and lightly sauté the ginger until fragrant. Add the ground turkey and cook until the color changes and it is fully cooked through. Pour in 200 ml of water and bring it to a boil. Once boiling, turn off the heat and slowly pour in the potato starch slurry (potato starch dissolved in water), stirring as you add it. When the sauce thickens, it is ready.
Serve
  1. Arrange the cooked kabocha on a plate and pour the ankake sauce over the top.

Nutrition

Serving: 1servingsCalories: 204kcalCarbohydrates: 26gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 31mgSodium: 785mgPotassium: 818mgFiber: 3gSugar: 10gVitamin A: 2456IUVitamin C: 22mgCalcium: 55mgIron: 2mg

Notes

Use a drop lid (otoshibuta) 
When simmering the kabocha to help the flavor absorb evenly and prevent the kabocha from breaking apart. If you don't have one, you can place of parchment paper with a small hole in the center over thekabocha
Turn off the heat before adding the cornstarch slurry
This helps prevent limps and allows sauce to thicken smoothly.
 
 

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