Mapo Kabocha Squash

• 200 grams Kabocha squash
• 150 grams Ground pork
• 1/3 Leek
• 1 big thumb-sized piece Ginger
• 1/2 tsp Chinese chicken stock powder
• 1 tsp Doubanjiang
• 1 tsp Sugar
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 1 tbsp Vegetable oil
• 1 tsp Sesame oil

1. These are the ingredients.
2. I added chicken soup stock to 150 ml of water for the Chinese soup.
3. Peel the kabocha while leaving bits and pieces of the skin here and there, and cut into 3 cm cubes.
4. Finely chop the leeks and ginger.
5. Heat up 1 tablespoon of vegetable oil in a nonstick pan, and saute the leeks and ginger.
6. Once it has produced an aroma, add in the Doubanjiang spicy bean paste and saute.
7. Add ground meat and saute some more.
8. Once the meat has broken up, add kabocha.
9. Once the kabocha is coated in oil, add the Chinese soup.
10. Bring to a boil, add in 1 tablespoon of sake, cover with a lid, and boil over a low heat for about 5 minutes.
11. It is done if you can stick a bamboo skewer through a kabocha.
12. Remove the lid and add 1 teaspoon of sugar and 1 tablespoon of soy sauce, boil down over a strong heat until the broth evaporates.
13. Once the broth has evaporated, swirl in 1 teaspoon of sesame oil, and it is done.
14. Serve garnished with scallions and parsley.

squash, ground pork, ginger, doubanjiang, sugar, sake, soy sauce, vegetable oil, sesame oil

Taken from cookpad.com/us/recipes/170903-mapo-kabocha-squash (may not work)