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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, kabocha & ground meat japanese curry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Kabocha (かぼちゃ, 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. A healthy and delicious Japenese variety of winter sqaush. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and Kabocha squash is a staple of Japanese cuisine.

Kabocha & Ground Meat Japanese Curry is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Kabocha & Ground Meat Japanese Curry is something that I have loved my entire life.

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

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

Kabocha Squash Maple Oatmeal, Kabocha Squash, Kabocha Squash. Choose a Kabocha squash that has hard thick skin and is heavy for its size. Avoid any squash that has soft patches or cracks in the skin. The rind is edible but it.

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.

Avoid any squash that has soft patches or cracks in the skin. The rind is edible but it. A flavorful fall kabocha squash soup made by roasting the squash and pureeing it with fresh ginger and topping it with a sesame quinoa granola. If you want to try a new autumnal treat, kabocha squash might be just what you are looking for. Known as the Japanese pumpkin, kabocha squash is a cultivar of winter squash (Cucurbita maxima).

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