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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kabocha & ground meat japanese curry. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Kabocha & Ground Meat Japanese Curry is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Kabocha & Ground Meat Japanese Curry is something which I’ve loved my entire life.

Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. 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.

To get started with this particular 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 can achieve it.

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

Kabocha is a type of winter squash, a Japanese variety of the species Cucurbita maxima. Kabocha squash is a Japanese pumpkin. Kabocha (katakana: カボチャ) is a Japanese variety of winter squash. The word "kabocha" has come to mean a general type of winter squash to many English-speaking growers and buyers.

Instructions 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 (katakana: カボチャ) is a Japanese variety of winter squash. The word "kabocha" has come to mean a general type of winter squash to many English-speaking growers and buyers. 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. Kabocha doesn't need much tinkering with since it has next-level flavor.

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