Simmered Tougan Winter Melon とうがんの煮物
Recipe type: Main Dish, Chicken
Cuisine: Japanese
Serves: 4

  • ¼ tougan winter melon
  • 1 whole chicken skin
  • 50g crab
  • 30g ginger
  • 3tbsp water
  • 3 tbsp starch
  • 800 cc dashi stock
  • 50 cc mirin
  • 50 cc thin soy sauce
  • salt

  1. Cut the tougan into 5㎝ cubes and thinly peel, and cut the chicken skin in half and quickly parboil, and break the crab into rough pieces, thin slice one half of ginger and grated the other half.
  2. Boil the hot water in a pot, rub salt on the tougan skin, boil for 15 mi and soak in water. boil the dashi stock in a pot, add the chicken skin, ginger, and tougan cover with a drop-lid and simmer for about 10 min over a low heat. Add the mirin and simmer for 5 more min, add the soy sauce and boil it for another 5 min, and let stand cool, and leave the broth and tale out the ingredients.
  3. Boil the broth, add the water- dissolved starch several tie and mix until glossy, add the crab, lightly mix and turn off the heat. Pour it over the tougan, previously arranged in a bowl, and garnish with grated ginger.

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese Cooking Recipes. Thank you..