*Winter Melon Chicken Soboro Ankake*

• 1 1/5 kg Winter melon
• 300 grams Ground chicken
• 1 ~3 teaspoons Dashi stock granules
• 2 tbsp *Sake
• 1 ~3 tablespoons * Usukuchi soy sauce
• 1 tsp *Mirin
• 1 Katakuriko slurry
• 1 dash The juice from grated ginger
• 1 Ichimi spice

1. Remove the seeds from the winter melons, thickly peel off the skin, and cut into large chunks.
2. Line them up into the bottom of a pot, and add enough water to cover the winter melon.
3. Turn on the heat, add the dashi stock, and boil.
4. Add the ground chicken once it has come to a boil, and carefully remove any scum or grease that floats to the top.
5. You could also add more dashi stock if needed.
6. Lower the heat, add sake, soy sauce, and mirin, and boil for a little whole until the winter melon softens.
7. Add soy sauce for taste.
8. Turn up the heat, add the water dissolved katakuriko a bit at a time to thicken.
9. Add a very small amount of ginger juice, and it is done
10. When eating, sprinkle ichimi spice if you like.
11. If you add boiled edamame, then the dish will become colorful *

winter, ground chicken, granules, usukuchi soy sauce, mirin, slurry, ginger, ichimi spice

Taken from cookpad.com/us/recipes/147503-%EF%BC%8Awinter-melon-chicken-soboro-ankake%EF%BC%8A (may not work)