Thinking what to cook for dinner in Halloween season? Already tried many pumpkin dishes and getting tired of them? How about going Japanese way? Using Kabocha/Japanese squash you can make very tasteful Nimono! I have shared one popular dish called Niku-Jyaga. It’s Japanese dish made with pork and potato stewed in soy sauce based soup. This time I’m adding Kabocha. It is not just used to give you more color to your dish. Because it contents so much sweetness, it’s very suitable to make many dishes and some desserts. And unlike other squash, It has rather solid hard flesh, it doesn’t dissolve easily while cooking. It’s very suitable for Nimono dish! I used ground meat. So it cooks very quickly and absorbs so much flavor each other. Make a large pot of it and you can serve with other Halloween dishes. Give a little Japanese taste to your Halloween Party!!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
150g Ground pork
2 tbs Sake
1~1+1/2 tbs Soy sauce
1 tbs Mirin
1 tsp Sugar
[ Directions ]
1. Spoon out the seeds.
2. Because it may be very hard to shave the skin, you can first cut into the size so you can easily proceed the cooking process.
3. Stand the kabocha on its side on the cutting board and roughly shave the skin.
4. And then cut into smaller piece about 3~3.5cm
5. Cut potato into small pieces as well.
Q. Don’t you have to do the “men tori” round off the corner?
A. No. This dish doesn’t require much of stewing time. So you have much less chance to let the vegetable dissolve while cooking.
6. Soak into water to remove the starch.
7. Cut carrot into dice.
8. Slice onion.
9. This time I used ground pork. It cooks much faster than chunk of meat!
10. Heat a pot on medium low heat and add some oil.
Add the onion, stir fry until translucent.
11. Add carrot, stir fry until the surface gets slightly soften.
12. Add ground meat. If you don’t want to let the meat stick to the bottom of the pot.
Here’s a little tip you can try!
13. Spread meat right over the vegetables and let it sit for a minute or until lower part of meat changes color.
14. After cooking the meat through the vegetables, you can now mix all the ingredients. You may notice there’s no much meat sticking to the bottom!
15. Then add starchy vegetable such as potato…
16. And squash.
17. Mix them well..
18. Add water.
19. Add sake.
20. Add sugar, Mirin and soy sauce.
21. After letting it boil, turn to low heat. Cover the pot and simmer for 10~15 mintues.
22. To find out if it’s ready, you can check on the carrot with a chop stick. See if it’s already soft.
23. How much soup to keep is up to you. If you want to have lots of it you can stop heating. If you like more concentrated soup, cook more on medium heat and reduce the soup.
24. Lastly, add some blanched green vegetables.
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