Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stir fried and simmered ground meat and kabocha squash. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. With added mushrooms and ground chicken Kabocha has a hearty and sturdy texture than butternut squash or pumpkin. Japanese pumpkin is perfect for stir-fry and for freezer meal prep!
Stir Fried and Simmered Ground Meat and Kabocha Squash is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Stir Fried and Simmered Ground Meat and Kabocha Squash is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stir fried and simmered ground meat and kabocha squash using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Stir Fried and Simmered Ground Meat and Kabocha Squash:
- Get 1/4 Kabocha squash
- Make ready 100 grams Ground meat
- Prepare 100 ml Water
- Get 2 tbsp each Soy sauce, Mirin
- Prepare 1 tbsp Sugar
- Prepare 1 Katakuriko slurry
Kabocha Squash and Fried Egg Breakfast Sandwich. Kabocha doesn't need much tinkering with since it has next-level flavor. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at room temperature. To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base.
Steps to make Stir Fried and Simmered Ground Meat and Kabocha Squash:
- Cut the kabocha squash into bite sized pieces. Put into a heatproof container and microwave for 2 to 3 minutes.
- Cook the meat until the color changes.
- Add the microwaved kabocha squash and continue cooking. When everything is cooked through, add the water and seasonings.
- Put a small drop lid on the contents of the pan (otoshibuta; you can use a piece of aluminum foil instead) and simmer for about 10 minutes over low heat until the kabocha squash is soft and the flavors have penetrated it.
- Pour in a katakuriko slurry to thicken the cooking liquid. Transfer to serving plates. Serve while piping hot with rice.
Stand it on a cut end and halve from top to bottom. Reduce heat to low and simmer, uncovered, stirring Cook the gnocchi (either boiling it for a few minutes until they rise or pan-frying it in a skillet). Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. For dinner last night, I made the sweet simmered kabocha with basmati rice and a stir-fry of red cabbage, spinach, grassfed organic beef, scallions, garlic and ginger. Add the squash, sun-dried tomatoes and broth and stir.
So that is going to wrap this up for this special food stir fried and simmered ground meat and kabocha squash recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
