Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A superb dish from Japan (where this kitty lives) from !

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Number one thing I love about this is it tastes great even at room temperature... and with the hot muggy days that is HUGE bonus.
This I just threw together whatever was in the fridge and loved how it turned out

3 cups thinly sliced butternut squash (1/4 of a squash)
1package of leeks.. about 1 cup cut to two inches
1 and 1/2 cups of Shimeji - https://en.wikipedia.org/wiki/Shimeji
1 egg plant sliced into two inch sticks
250 grams ground pork
(From Chris: You can just as easily substitute this with firm tofu to make this a vegan dish.)

2TBSP soy sauce
1TBSP cooking sake
About an inch of raw ginger grated

About 2TBSP of cooking oil for pan

In a small bowl grate ginger then add soy sauce and sake
In a fry pan, brown the meat on medium heat, then add the butternut squash, shimeji, and eggplant. Stir fry for about 3 minutes, add soy sauce sake and ginger mixture, stir fry another two minutes then add leeks. Once the butternut squash is tender but not falling apart, turn off heat and put a lid over it. Eat warm, or let cool off and eat later.
I prefer this a room temperature.

Note, the butternut squash we got was LOVELY! So very juicy and sweet if yours isn't very sweet I'd suggest adding a bit of sugar to complement the ginger.