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Togan (winter squash) Soup November 11, 2008

Posted by marksun in chicken, soup.
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This recipe was from my dad to solve the problem of what to do with a togan squash and it is meant to be made in a large pot big enough to hold a cut up chicken, and a togan squash the size of a large coconut.  Add everything but the togan in this big pot, water to just cover and bring to a seething simmer on medium heat and simmer.  After fortyfive minutes when the chicken is  just starting to be cooked add the togan and simmer another half hour or more until the togan is translucent and very soft.

3 chic boullion  or about 1 1/2 t salt
dashi kobu ( seasoned dried kelp/seaweed leaf for broth making)
shitaki mushrooms, soaked in water, sliced, or whole
ginger slices
small chicken cut up into pieces
togan, seeded, cut up into 1″ or bigger pieces

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Comments»

1. marksun - May 12, 2010

May 10 2010 – after work, making the broth from frozen backbones from a cut up chicken, a few slices of ginger, oyster and crimini mushrooms, about a teaspoon of dashi powder, and the remainder of whatever was in a sake bottle in the reefer. Cut up a small togan maybe 10″ long and 5″ in diameter, skinned the pieces with a potato peeler and cut away some of the seedy pith – but also left some to see how that part is – just to see if it’s good but I think normally the seeds are discarded. Put everything but the togan in the pot to simmer into a broth. The togan goes in last.

2. reenie - November 12, 2011

My grandma has always made it with country style pork strips. will have to try the chicken.


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