Chicken and Squash

     1 lb boneless, skinless chicken breast, sliced in half to make it thinner, then sliced 1/4" thick

     1/2 onion, sliced thin

     1/2" piece ginger, grated

     1 medium hyotan, cut into fourths, seeds removed, then sliced 1/4" thick

     1 tbsp oil

     2 tbsp brown sugar, packed

     2 tbsp miso

     1 tbsp shoyu

     1 tsp hondashi granules

     1/2 tsp rock salt

Heat oil in a pot.  Saute chicken, onion and ginger.  Add hyotan.  Add brown sugar, miso, shoyu, hondashi, and rock salt.  Cook until hyotan is cooked.