Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, kabocha & ground meat japanese curry. It is one of my favorites. This time, 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 doesn't need much tinkering with since it has next-level flavor.
Kabocha & Ground Meat Japanese Curry is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Kabocha & Ground Meat Japanese Curry is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook kabocha & ground meat japanese curry using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha & Ground Meat Japanese Curry:
- Take 200 grams Mixed ground beef and pork
- Take 2 small Potatoes
- Make ready 1/4 Kabocha
- Make ready 1 clove, 1 thumb Garlic & ginger
- Make ready 2 Green pepper
- Get 1 heaping tablespoon Curry powder
- Make ready 2 1/2 tbsp White flour
- Prepare 2 1/2 cup Water
- Make ready 2 Consomme soup stock cube
- Prepare 1 1/2 tbsp Miso
- Take 1 tbsp Mirin
- Prepare 1 Salt and pepper
It has a hard exterior and a slightly smaller size than other pumpkins. 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. Kabocha squash is a staple at any Japanese restaurant.
Steps to make Kabocha & Ground Meat Japanese Curry:
- Heat oil in a pot (or a deep frying pan) and fry the minced garlic and ginger.
- Add ground meat, and stir-fry. Sprinkle a generous amount of salt and pepper.
- 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.
- 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.
- Add green peppers, and the miso paste dissolved in mirin into the pot.
- Sprinkle more curry powder to adjust the flavour to your liking.
- I tweaked the dish by adding beans and made bean curry.
Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter. It is revered for its nutrient-rich flesh and mildly sweet flavor.
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