"Pumpkin milk soboro boiled" recipe for milk consumption!

Milk is often used for Western food, but it actually goes well with Japanese food. Following the "milk pot " I introduced the other day, this time I made "pumpkin milk soboro boiled". I refer to the recipe of delicious milk from the Meiji era.

◆ Materials (for 2 people)

Milk 200ml (6.76us fl oz)
Mentsuyu (3 times concentrated) 1 tbsp
Minced chicken thigh 60g (2.12oz)
Pumpkin 1/8 pieces Salt small amount

◆ How to make

1. Remove the pumpkin seeds and cotton and cut into 2 cm squares (it's easier to buy one that has been pre-cut at the supermarket).

2. Add milk, noodle soup, minced meat and pumpkin to the pan, cover with a lid and heat over medium heat.

3. After boiling, reduce the heat and simmer until the pumpkin is tender.


4. Finish with salt to taste and you're done.

The key to making it delicious is to keep the amount shown so that the taste is not blurred, and to use unadjusted "milk" instead of processed milk. There is no troublesome work, and it is completed just by boiling, so there is no failure.


The cooked pumpkin crumbles in the mouth and spreads a mild sweetness. It's probably because of the milk that you can feel the mellow richness of the minced chicken, which always has a refreshing impression. But it doesn't taste like milk at all, so don't worry if you don't like the smell of milk. When you cook Japanese food at home, the taste tends to be strong, but the taste is refined without any sharp saltiness.


After making "Pumpkin milk soboro boiled", I realized once again that milk can be used in various dishes. If you bought a lot but can't consume it, remember that you can use it for Japanese food too!