Simmered Ground Meat and Kabocha Squash
Simmered Ground Meat and Kabocha Squash

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, simmered ground meat and kabocha squash. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Simmered Ground Meat and Kabocha Squash is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Simmered Ground Meat and Kabocha Squash is something that I’ve loved my entire life. They are fine and they look wonderful.

Simmered Kabocha Squash (Japanese Pumpkin) かぼちゃの煮物. This post may contain affiliate links. A typical Japanese home-cooked meal includes at least one simmered dish called Nimono (煮物).

To get started with this recipe, we must first prepare a few ingredients. You can have simmered ground meat and kabocha squash using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Simmered Ground Meat and Kabocha Squash:
  1. Prepare 1/4 Kabocha squash
  2. Make ready 200 grams Ground meat - mixed beef and pork (frozen is OK)
  3. Get 100 ml Water
  4. Prepare 2 tbsp Sugar (white sugar)
  5. Take 2 tbsp Shiro-dashi

Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. It is also great for the Kabocha Squash is a variety of Japanese winter squash that can be found in the grocery stores here in North America. The ones we find here are mainly. Vegetable dishes boiled or simmered in seasoned broth are called Nimono.

Steps to make Simmered Ground Meat and Kabocha Squash:
  1. Put the water, sugar and shiro-dashi in a pan. Mix to dissolve. Cut the kabocha squash up.
  2. Put the kabocha squash into the pan. Put the lump of ground meat on top. (You can use a frozen chunk.)
  3. Simmer over medium heat with the lid on. If the frozen meat lump is not cooking through, break it up a little with chopsticks.
  4. When the meat is cooked through, remove the lid and simmer until there's no liquid left in the pan. Transfer to a serving plate, trying not to break up the ground meat.

This is true home cooking and hard to get at Japanese restaurants in the US. When Kabocha is cooked, the inside becomes bright orange. Kabocha's thick and dense texture is closer to sweet. Put every ingredients other than squash into deep pan and boil. After water boiled, put squash into the pan and cover with tin foil.

So that is going to wrap this up for this special food simmered ground meat and kabocha squash recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!