Stir Fried and Simmered Ground Meat and Kabocha Squash
Stir Fried and Simmered Ground Meat and Kabocha Squash

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, stir fried and simmered ground meat and kabocha squash. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Stir Fried and Simmered Ground Meat and Kabocha Squash is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Stir Fried and Simmered Ground Meat and Kabocha Squash is something that I have loved my entire life.

Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. With added mushrooms and ground chicken Kabocha has a hearty and sturdy texture than butternut squash or pumpkin. Japanese pumpkin is perfect for stir-fry and for freezer meal prep!

To get started with this recipe, we have to first prepare a few ingredients. You can have stir fried and simmered ground meat and kabocha squash using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Stir Fried and Simmered Ground Meat and Kabocha Squash:
  1. Get 1/4 Kabocha squash
  2. Make ready 100 grams Ground meat
  3. Get 100 ml Water
  4. Prepare 2 tbsp each Soy sauce, Mirin
  5. Make ready 1 tbsp Sugar
  6. Get 1 Katakuriko slurry

An easy recipe for Stir-Fried Kabocha Squash. I can't specify which region in the Philippines Kabocha Squash and String Beans originated from but it is a common home cooked Filipino dish, served with a side of rice, and fried fish or meat. Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong). One of my favourite dishes growing up is kabocha squash stir fry with eggs and Thai basil.

Steps to make Stir Fried and Simmered Ground Meat and Kabocha Squash:
  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.

Kabocha Squash and Fried Egg Breakfast Sandwich. Packed with roasted kabocha and Brussels sprouts, plus white beans for added protein, this salad is best served warm The shift from tradition doesn't end there—with a kabocha stirred into the tomato sauce, cheddar cheese instead of. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at This delicious Stir-Fry Spaghetti Squash with Shrimp is a twist on the classic Jiu Hu… Add kabocha squash. To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom.

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