Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kabocha & ground meat japanese curry. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kabocha (かぼちゃ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. A healthy and delicious Japenese variety of winter sqaush. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.

Kabocha & Ground Meat Japanese Curry is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Kabocha & Ground Meat Japanese Curry is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have kabocha & ground meat japanese curry using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kabocha & Ground Meat Japanese Curry:

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

Its benefits include skin care, improved vision Kabocha squash is a green Japanese pumpkin that is available all year-round. Kabocha doesn't need much tinkering with since it has next-level flavor. From the sweet kabocha and the slightly bitter kale, to the spicy Dijon mustard, the savory pumpkin seeds, and the tangy bite of. Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.

Instructions to make Kabocha & Ground Meat Japanese Curry:

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.

From the sweet kabocha and the slightly bitter kale, to the spicy Dijon mustard, the savory pumpkin seeds, and the tangy bite of. Find Kabocha Squash ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Kabocha, also referred to as Japanese pumpkin or kabocha squash, is a seasonal vegetable that peaks in the fall through winter. It is revered for its nutrient-rich flesh and mildly sweet flavor. If you can't find kabocha, use two medium delicata or acorn squashes.

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