Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kabocha soboroni- kabocha in ginger meat sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Mix the seasoning ingredients in a bowl. Stir-fry the ginger and minced meat in a frying pan over medium heat. Taste and adjust taste with more soy sauce if desired.
Kabocha soboroni- kabocha in ginger meat sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Kabocha soboroni- kabocha in ginger meat sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha soboroni- kabocha in ginger meat sauce using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha soboroni- kabocha in ginger meat sauce:
- Get 3/4 to half of medium size kabocha
- Take Quarter pound ground chicken, turkey, or pork
- Prepare 1 teaspoon oil
- Prepare 1 tablespoon chopped or grated ginger
- Take 2 tablespoon sugar
- Take 2 tablespoon mirin
- Prepare 2-3 tablespoon soy sauce
- Make ready 2 teaspoon Katakuriko (cornstarch)
Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture. Put a few paper towel on a plate and place cooked meats so the extra oil drains. Dice the squash, chop the scallions and ginger, prepare mushrooms, and set aside the sauce ready to use.
Steps to make Kabocha soboroni- kabocha in ginger meat sauce:
- Cut kabocha in bite size. The skin is hard so use a large sharp knife (Global deba butcher knife is perfect). Took Anthony Bourdain’s advice for Global knife. Miss him a lot. Pick kabocha for orange flesh. For the whole one pick dull skin for ripe one.
- Chop ginger. When you buy ginger chop small and freeze them in plastic wrap per one tablespoon for future usage. Freeze very well and last for a few months.
- Heat a pan and put oil and start cooking kabocha for 5 minutes. Add ground meat and ginger and continue to cook for 5 more minutes.
- Add 1 cup of water, sugar, mirin and cook for 10 minutes. Add soy sauce and cook for 10 more minutes or until kabocha is soft. In a small ball mix katakuri or cornstarch with 2 teaspoon of water. Pour in the pot and cook 3-4 minutes. Taste and adjust taste with more soy sauce if desired.
In a large freezer friendly ziplock bag, add ground meat, mushrooms, ginger, scallions, and squash. Pour the sauce into the bag. Try to keep the items in the bag as flat as possible and in one layer. Just like the photo example above. Simmered Pumpkin (Kabocha no Nimono) can be served hot, at room temperature or cold.
So that’s going to wrap it up with this special food kabocha soboroni- kabocha in ginger meat sauce recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
