Tori Kabocha Jaga is an unique twist to the very famous Japanese dish Nikujaga. I’ve substituted the traditional ingredients, beef and potato, with chicken and kabocha (pumpkin).

Ingredients:
1) Chicken (I used thigh, but it doesn’t matter)
2) Kabocha (Japanese pumpkin)
3) Soysauce (or Dashi)
4) Sugar
5) Mirin
6) Japanese Cooking Sake
7) Onion
8) Carrot
9) Shiratake (Konyaku noodles)
10) Garlic

Procedure:
1) Cut chicken, carrots, onion, kabocha, and Shiratake into bite-able sizes. (Sometimes microwaving the kabocha makes it easier to cut)
2) In a pot add: water, soysauce (or dashi), garlic, mirin, Japanese Cooking Sake, and Sugar. Adjust until your liking (it’s typically served a bit sweet).
3) Add the ingredients from step 1 into the pot. Simply cook the pot until ingredients softens.

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