• Gather all the ingredients. Cut the garlic into thin slices and combine the stir-fry seasoning in a bowl.
  

To Make Pork Marinade

• In a medium bowl, combine soy sauce, sake, potato starch and mix all together.
  
• Add the ground pork and mix well. Set aside.
  

To Make Stir Fry Sauce

• In a small bowl, combine sake, soy sauce, oyster sauce, and gochujang.
  
• Add sugar and mix all together. Set aside.
  

To Prepare Kabocha

• With a spoon, remove the seeds from the kabocha. Cut the kabocha block in half so it's smaller and easier to slice. Tip: We eat kabocha skin in Japan! If there are tough scars on the skin, shave them off. We remove the skin only when you want to feature kabocha's yellow-orange color such as kabocha soup or kabocha pie or pudding (the color won't be pretty if you mix in green skin).
  
• Cut the kabocha into thin slices, roughly ⅛ inch (3 mm) thickness. If the kabocha pieces are too big, cut them in half.
  
• In a microwave-safe glass container, put kabocha slices and 1 Tbsp water. Place a paper towel on top and microwave for 2 minutes (depending on your microwave wattage).
  
• Check kabocha's doneness with a wooden skewer. It should be 80% cooked through (as we will stir-fry later). Do not overcook them because they will break into pieces during stir fry.
  

To Stir Fry

• In a large frying pan, heat oil on medium heat and cook garlic until fragrant.
  
• Add the marinated meat and cook until no longer pink.
  
• Add kabocha slices and coat them with oil.
  
• Cook covered on low heat until kabocha is fully cooked, roughly 5 minutes.
  
• Insert a skewer to check the doneness. Add the stir fry seasoning.
  
• Increase the heat and stir fry to coat the ingredients with the sauce. When the sauce has reduced, it's done.
  
• Transfer to a serving dish. Enjoy!
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.