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Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kabocha & ground meat japanese curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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 favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Kabocha & Ground Meat Japanese Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Get 200 grams Mixed ground beef and pork
- Make ready 2 small Potatoes
- Take 1/4 Kabocha
- Take 1 clove, 1 thumb Garlic & ginger
- Take 2 Green pepper
- Take 1 heaping tablespoon Curry powder
- Prepare 2 1/2 tbsp White flour
- Get 2 1/2 cup Water
- Prepare 2 Consomme soup stock cube
- Make ready 1 1/2 tbsp Miso
- Get 1 tbsp Mirin
- Make ready 1 Salt and pepper
Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with. 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. I love putting grains in my salad.
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.
It is revered for its nutrient-rich flesh and mildly sweet flavor. I love putting grains in my salad. It turns a light side dish into a hearty main I'm not typically a fan of squash, but kabocha squash is something else- it's got this amazing flavor. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich flavor.
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So that is going to wrap it up for this special food kabocha & ground meat japanese curry recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
