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We hope you got insight from reading it, now let’s go back to kabocha soboroni- kabocha in ginger meat sauce recipe. To cook kabocha soboroni- kabocha in ginger meat sauce you need 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Kabocha soboroni- kabocha in ginger meat sauce:
- Get 3/4 to half of medium size kabocha
- You need Quarter pound ground chicken, turkey, or pork
- Get 1 teaspoon oil
- Take 1 tablespoon chopped or grated ginger
- Prepare 2 tablespoon sugar
- Use 2 tablespoon mirin
- Get 2-3 tablespoon soy sauce
- Provide 2 teaspoon Katakuriko (cornstarch)
Instructions 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.
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