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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha & ground meat japanese curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kabocha & Ground Meat Japanese Curry is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Kabocha & Ground Meat Japanese Curry is something that I have loved my whole life. They’re nice and they look wonderful.

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 is a staple at any Japanese restaurant.

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

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). Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with.

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 Gratin with a Japanese twist is the ultra comfort food in cold weather months. Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with. 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. The rind is edible but it. Kabocha squash is available year-round, with peak season in the fall through.

So that’s going to wrap it up with this exceptional food kabocha & ground meat japanese curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!