Ash gourd and chicken meatball curry stew

 

[Ingredients for 2 people]

- 1/8 winter melon

- 200g ground chicken

- 1/4 onion

- 5-6 green beans

- 1 tablespoon curry powder

- 1/2 teaspoon salt

<Seasonings>

- 1/2 teaspoon grated ginger

- 1/3 teaspoon salt

- A pinch of pepper

- 1 tablespoon potato starch

<Soup>

- 400ml water

- 1 tablespoon sake

- 1 teaspoon soup base granules

<Potato starch dissolved in water>

- 2 teaspoons potato starch

- Water 1 tablespoon

[Preparation]

- Remove the seeds and pulp from the winter melon with a spoon, peel it thickly, and slice lengthwise into bite-sized pieces. Cut into 5cm pieces, and if possible, trim the edges.

- Boil the winter melon in boiling water to remove any bitterness. Once it's firm enough to pierce with a bamboo skewer, drain in a colander.

Finely chop the onion. Remove the strings from the green beans, quickly boil them in hot water, and cut them in half lengthwise. Combine the ingredients for the <water-dissolved potato starch>.

You can also boil them together with the winter melon.

[Directions]

1. Put the ground chicken and <seasoning> ingredients into a bowl and mix until sticky. Add the onion, mix, and form into balls the size of ping-pong balls.

2. Place the <soup> ingredients in a pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and add (1), being careful not to lose its shape.

3. When the surface of (2) changes color, add the winter melon and simmer, covered, for 7-8 minutes. Add the green beans, curry powder, and salt, adjust seasoning, and simmer for 3-5 minutes.

4. Add the <water-dissolved potato starch> mixed with (3) to thicken the mixture and serve in a serving dish.