1 Hokkaido squash (1–1.2 kg/2–21/2 lb), 1 tbsp groundnut oil, 250 g/9 oz minced pork, 1 tsp salt, 5 tbsp soy sauce, 8 tbsp sweet rice wine (mirin), 200 ml/7 fl oz water, 1 tbsp cornflour, 1–2 tbsp water
Cut the squash in half and cut off the stalk. Remove the filaments and seeds, rinse and pat dry. Cut the squash into 3–4 cm/11/4–11/2 in chunks.
Heat the groundnut oil in the pressure cooker, add the minced pork and fry while stirring to prevent it from sticking together. Add the chunks of squash and fry briefly. Season with salt, soy sauce and rice wine, then add the water.
Close the pressure cooker, following the instructions. Set the cooking display with traffic light system to cooking level 2 (speed setting) and heat the pan over high heat. As soon as the green ring appears, start the cooking time of about 5 minutes.
Depressurise, following the instructions, and remove the lid.
Mix together the cornflour and water and add to the squash and minced pork mixture to thicken it. Season to taste with a little salt.
Accompaniment: Rice.
The Japanese rice wine (mirin) is only used as a seasoning while cooking. On the other hand, warm sake is drunk to accompany the food.
