Kabocha & Ground Meat Japanese Curry
Kabocha & Ground Meat Japanese Curry

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kabocha & ground meat japanese curry. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kabocha & Ground Meat Japanese Curry is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Kabocha & Ground Meat Japanese Curry is something which I’ve loved my entire life. They’re nice and they look fantastic.

The only all glass fermented kombucha to prevent plastic & metal leaching. Kabocha squash is delicious and good for you—and much easier to cook than it looks! Sometimes I stare at the bin of different types of squash at the grocery store, marveling over how beautiful each individual squash is. Then, I choose one at random to try.

To get started with this recipe, we have to prepare a few components. You can cook kabocha & ground meat japanese curry using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kabocha & Ground Meat Japanese Curry:
  1. Take 200 grams Mixed ground beef and pork
  2. Prepare 2 small Potatoes
  3. Prepare 1/4 Kabocha
  4. Take 1 clove, 1 thumb Garlic & ginger
  5. Prepare 2 Green pepper
  6. Take 1 heaping tablespoon Curry powder
  7. Get 2 1/2 tbsp White flour
  8. Get 2 1/2 cup Water
  9. Make ready 2 Consomme soup stock cube
  10. Get 1 1/2 tbsp Miso
  11. Prepare 1 tbsp Mirin
  12. Get 1 Salt and pepper

Kabocha squash is a green Japanese pumpkin that is available year-round. Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash. 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.

Steps to make Kabocha & Ground Meat Japanese Curry:
  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. In restaurants, you may have enjoyed it dipped in tempura batter and fried, or slow simmered in hot pots or soups. And while this winter squash may look like pumpkin's short and stocky cousin, it's actually closer to sweet potato in flavor and texture. Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.

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