Recipe: Delicious Kabocha soboroni- kabocha in ginger meat sauce

Kabocha soboroni- kabocha in ginger meat sauce. Mix the seasoning ingredients in a bowl. Stir-fry the ginger and minced meat in a frying pan over medium heat. Taste and adjust taste with more soy sauce if desired.

Super easy cream chicken veg stew. Trying to help Bo, my son to cook up some food for a few days as he is stuck in the house for coronavirus outbreak. Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. You can have Kabocha soboroni- kabocha in ginger meat sauce using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kabocha soboroni- kabocha in ginger meat sauce

1. It's 3/4 of to half of medium size kabocha.
2. Prepare of Quarter pound ground chicken, turkey, or pork.
3. It's 1 teaspoon of oil.
4. It's 1 tablespoon of chopped or grated ginger.
5. You need 2 tablespoon of sugar.
6. Prepare 2 tablespoon of mirin.
7. You need 2-3 tablespoon of soy sauce.
8. It's 2 teaspoon of Katakuriko (cornstarch).

Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. Kabocha soboroni- kabocha in ginger meat sauce. Ginger makes this dish different level. Cut Kabocha Squash into Equal Size.

Kabocha soboroni- kabocha in ginger meat sauce step by step

1. Cut kabocha in bite size. The skin is hard so use a large sharp knife (Global deba butcher knife is perfect). Took Anthony Bourdain’s advice for Global knife. Miss him a lot. Pick kabocha for orange flesh. For the whole one pick dull skin for ripe one..
2. Chop ginger. When you buy ginger chop small and freeze them in plastic wrap per one tablespoon for future usage. Freeze very well and last for a few months..
3. Heat a pan and put oil and start cooking kabocha for 5 minutes. Add ground meat and ginger and continue to cook for 5 more minutes..
4. Add 1 cup of water, sugar, mirin and cook for 10 minutes. Add soy sauce and cook for 10 more minutes or until kabocha is soft. In a small ball mix katakuri or cornstarch with 2 teaspoon of water. Pour in the pot and cook 3-4 minutes. Taste and adjust taste with more soy sauce if desired..

Do not underestimate this simple tip. Cut off sharp edges of the Kabocha pieces. Boil Dashi in a pot and put Kabocha in it. Add sugar, soy sauce, salt and Sake to the Kabocha. Simmered Pumpkin (Kabocha no Nimono) can be served hot, at room temperature or cold.