How to Prepare Appetizing Kabocha & Ground Meat Japanese Curry

Kabocha & Ground Meat Japanese Curry. Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.

Kabocha & Ground Meat Japanese Curry How to Cook Kabocha Squash How to Roast Kabocha Squash. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. You can have Kabocha & Ground Meat Japanese Curry using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kabocha & Ground Meat Japanese Curry

  1. You need 200 grams of Mixed ground beef and pork.
  2. Prepare 2 small of Potatoes.
  3. It's 1/4 of Kabocha.
  4. You need 1 of clove, 1 thumb Garlic & ginger.
  5. You need 2 of Green pepper.
  6. You need 1 of heaping tablespoon Curry powder.
  7. You need 2 1/2 tbsp of White flour.
  8. It's 2 1/2 cup of Water.
  9. Prepare 2 of Consomme soup stock cube.
  10. Prepare 1 1/2 tbsp of Miso.
  11. Prepare 1 tbsp of Mirin.
  12. Prepare 1 of Salt and pepper.

Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. Kabocha is the ultimate fall squash. Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme.

Kabocha & Ground Meat Japanese Curry instructions

  1. Heat oil in a pot (or a deep frying pan) and fry the minced garlic and ginger..
  2. Add ground meat, and stir-fry. Sprinkle a generous amount of salt and pepper..
  3. Add diced potatoes, and continue stir-frying. Sprinkle curry powder and white flour, and cook the powder and flour well over low heat. Make sure you don't burn them..
  4. Add 600 ml of water, and consomme, then simmer. After a little while, add the kabocha. Cover with a lid, and simmer while stirring occasionally..
  5. Add green peppers, and the miso paste dissolved in mirin into the pot..
  6. Sprinkle more curry powder to adjust the flavour to your liking..
  7. I tweaked the dish by adding beans and made bean curry..

Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. You'll find that it's a very sweet squash and has a slightly dry texture. Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber. Another great thing about kabocha is the skin is thin so when it's actually edible when cooked! It's full of fiber so you might want to start off with just a little so your tummy doesn't throw a fit.

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