1.

Remove the seeds and stuffing from the squash and cut the squash in slices of 3-4 cm. Cut off the edges, remove the skin in a few places and soak in water.

2.

Place the squash with the skin facing down in a pot, add the water and the seasoning, place on the burner and turn on the heat.

3.

Simmer over a low flame, cover with an otoshi-buta (a Japanese-style lid that is placed within the pot to cover only the food; you can use a smaller lid or aluminum foil) and cook for 8-10 minutes.

1.

Peel the potatoes, cut each one into 4-6 slices and cut off the edges. Soak in water and then remove the moisture. Cut the onion into chunks, chop the carrot and cut the meat in 3-4 cm pieces.

2.

Heat the salad oil in a pot, and fry the meat and onions. Add the potatoes and carrot and continue to fry.

3.

Add the water, skim the froth until boiling and then simmer over a medium flame for 2-3 minutes.

4.

Add the soy sauce, mirin, sake and sugar, and increase to a high flame until boiling. Reduce to a low flame and simmer until about half the broth has cooked off. Add the peas and turn off the flame.

1.

Fry both sides of the chicken in a fry pan.

2.

Mix the seasoning ingredients and pour into the fry pan. Adjust the flame so that the sauce is slightly simmering and continuously baste the chicken with the sauce while cooking.

3.

When the chicken is browned, remove from heat and serve. (It looks nice if you baste the chicken when the remaining sauce before serving.)