Recipe: Tasty Kabocha & Ground Meat Japanese Curry

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In Japan, " kabocha " may refer to either this squash, to the Western pumpkin, or indeed to other squashes. Kabocha squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. You can have Kabocha & Ground Meat Japanese Curry using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kabocha & Ground Meat Japanese Curry

1. It's of Mixed ground beef and pork.
2. Prepare of Potatoes.
3. You need of Kabocha.
4. Prepare of clove, 1 thumb Garlic & ginger.
5. It's of Green pepper.
6. It's of heaping tablespoon Curry powder.
7. You need of White flour.
8. Prepare of Water.
9. You need of Consomme soup stock cube.
10. You need of Miso.
11. Prepare of Mirin.
12. Prepare of Salt and pepper.

It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. A winter squash, kabocha (aka Japanese squash) tastes similar to sweet potato or sugar pie pumpkin. It adds a subtle sweetness to warm, comforting recipes like soups, curries, and gnocchi. But it's just as delicious when roasted with salt and olive oil.

Kabocha & Ground Meat Japanese Curry instructions

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 squash is a round squash with dark green skin. It is a winter squash, harvested in the late summer or early fall. It has a hard rind and orange flesh. Also called Japanese pumpkin, kabocha is a favorite food in Japan but is grown around the world, including in South Africa, Thailand, and California. It's shaped like a lumpy, dark green pumpkin and has bright yellow-orange flesh on the inside.