Togan No Nikuzume Ankake (Stuffed Squash)

Miss Yukie Matsubayashi

Scrub squash and scoop out seeds. If a whole squash is used, cut a slice off the stem end and use as cover. Sprinkle salt inside and stuff with the following pork mixture:

• 1 lb. pork, chopped fine
• 1 small piece ginger, grated
• 2 stalks green onions, cut fine
• 1 teaspoon salt
• 5-6 medium sized dried mushrooms soaked in cold water until soft, cooked in same water, chopped fine.

Steam for 1 to 1½ hours depending on size of togun. Place on platter and scoop out into individual bowls and serve with an sauce.

To make an sauce, mix and boil the following ingredients:

• 2 cups shrimp stock (see page 19)
• 5 tablespoons shoyu
• 4 tablespoons sugar
• 2 teaspoons salt and thicken with
• 4 teaspoons katakuri (or cornstarch) mixed with
• ¼ cup water
• ½ teaspoon gourmet powder