Squash & Pork (Chicken)

Serves 4

  • 10 oz. Pork loin (or boneless, skinless chicken thighs)
  • 14 oz. Daikon
  • 14 oz. Hyotan (Long squash)
  • 6 oz. Carrot
  • 10-12 ea. Shiitake mushrooms, fresh
  • 2 stalks Green onion
  • 1 tbsp. Canola or vegetable Oil
  • 2 ½ tbsp. Sake
  • 1 tsp. Salt
  • 1 tbsp. Soy Sauce
  • 3 cups Dashi Stock


Prep:
1.  Cut daikon, carrots, squash into bite sized pieces.
2.  Cut off stems of fresh shiitake mushroom, cut in half if large.
3. Cut pork into 1/4 inch strips.

Cooking:
4.  Heat pan to medium heat, with oil. 
5.  Add pork to pan, and cook until browned.
6.  Add carrots, hyotan (long squash), and daikon. Sauté until half done, (about 3 -4 min) then add in mushrooms.
7.  Add dashi stock, bring mixture to a boil. Skim off scum. 
8.  Add sake, salt, and shoyu and let mixture simmer on medium heat.  Cover mix while simmering.
9.  Test doneness after 10-15 minutes by inserting a chopstick through the largest piece of daikon or squash. 



Kapiʻolani Community College Culinary Arts Program.  Cooking Up A Rainbow. The Hawaii 5210 Edition 1.0.