Kabocha soboroni- kabocha in ginger meat sauce
Kabocha soboroni- kabocha in ginger meat sauce

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha soboroni- kabocha in ginger meat sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kabocha soboroni- kabocha in ginger meat sauce is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Kabocha soboroni- kabocha in ginger meat sauce is something that I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kabocha soboroni- kabocha in ginger meat sauce using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Kabocha soboroni- kabocha in ginger meat sauce:
  1. Get 3/4 to half of medium size kabocha
  2. Get Quarter pound ground chicken, turkey, or pork
  3. Take 1 teaspoon oil
  4. Make ready 1 tablespoon chopped or grated ginger
  5. Prepare 2 tablespoon sugar
  6. Prepare 2 tablespoon mirin
  7. Make ready 2-3 tablespoon soy sauce
  8. Make ready 2 teaspoon Katakuriko (cornstarch)

Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture. Put a few paper towel on a plate and place cooked meats so the extra oil drains. Simmered Pumpkin (Kabocha no Nimono) can be served hot, at room temperature or cold.

Steps to make Kabocha soboroni- kabocha in ginger meat sauce:
  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.

Cut Kabocha Squash into Equal Size. Do not underestimate this simple tip. 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. Dice the squash, chop the scallions and ginger, prepare mushrooms, and set aside the sauce ready to use.

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