Steps to Make Favorite Simmered Ground Meat and Kabocha Squash

Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Award-winning Simmered Ground Meat and Kabocha Squash. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Simmered Ground Meat and Kabocha Squash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Ground Meat and Kabocha Squash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Simmered Ground Meat and Kabocha Squash is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Simmered Ground Meat and Kabocha Squash using 5 ingredients and 4 steps. Here is how you cook that.

I used to saute this before simmering, but I tried it the other way on a whim once and the ground meat was really tender and delicious. The lumps are really tasty. You want to enjoy the flavor of the meat, so you may want to use domestically produced meat. I always freeze ground meat in 100 g packets. Kabocha squash vary a lot in wateriness. Check their texture when done by piercing with a toothpick. Recipe by Team yokin

Ingredients and spices that need to be Get to make Simmered Ground Meat and Kabocha Squash:

1. 1/4 Kabocha squash
2. 200 grams Ground meat - mixed beef and pork (frozen is OK)
3. 100 ml Water
4. 2 tbsp Sugar (white sugar)
5. 2 tbsp Shiro-dashi

Instructions to make to make Simmered Ground Meat and Kabocha Squash

1. Put the water, sugar and shiro-dashi in a pan. Mix to dissolve. Cut the kabocha squash up.
2. Put the kabocha squash into the pan. Put the lump of ground meat on top. (You can use a frozen chunk.)
3. Simmer over medium heat with the lid on. If the frozen meat lump is not cooking through, break it up a little with chopsticks.
4. When the meat is cooked through, remove the lid and simmer until there's no liquid left in the pan. Transfer to a serving plate, trying not to break up the ground meat.

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