Stir Fried and Simmered Ground Meat and Kabocha Squash

Name: Stir Fried and Simmered Ground Meat and Kabocha Squash
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 100 grams Ground meat; 100 ml Water; 2 tbsp each Soy sauce, Mirin; 1 tbsp Sugar; 1 Katakuriko slurry

cookpad.japan @cookpad_jp

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.

Microwave before simmering to reduce the cooking time and still have a tasty result.
If you like this to be sweeter, add some sugar!
Great when cold so it's nice in bentos. Recipe by Marichibi

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.

Microwave before simmering to reduce the cooking time and still have a tasty result.
If you like this to be sweeter, add some sugar!
Great when cold so it's nice in bentos. Recipe by Marichibi

cookpad.japan @cookpad_jp

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.

Microwave before simmering to reduce the cooking time and still have a tasty result.
If you like this to be sweeter, add some sugar!
Great when cold so it's nice in bentos. Recipe by Marichibi

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.

Microwave before simmering to reduce the cooking time and still have a tasty result.
If you like this to be sweeter, add some sugar!
Great when cold so it's nice in bentos. Recipe by Marichibi

Saved

Ingredients

2 servings

1/4Kabocha squash
100 gramsGround meat
100 mlWater
2 tbspeach Soy sauce, Mirin
1 tbspSugar
1Katakuriko slurry

Saved

Steps

1

Cut the kabocha squash into bite sized pieces. Put into a heatproof container and microwave for 2 to 3 minutes.
2

Cook the meat until the color changes.
3

Add the microwaved kabocha squash and continue cooking. When everything is cooked through, add the water and seasonings.
4

Put a small drop lid on the contents of the pan (otoshibuta; you can use a piece of aluminum foil instead) and simmer for about 10 minutes over low heat until the kabocha squash is soft and the flavors have penetrated it.
5

Pour in a katakuriko slurry to thicken the cooking liquid. Transfer to serving plates. Serve while piping hot with rice.