Steps to Make Award-winning Kabocha & Ground Meat Japanese Curry

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The ingredients needed to make Kabocha & Ground Meat Japanese Curry:

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

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.

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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