Recipe: Tasty Kabocha soboroni- kabocha in ginger meat sauce

Kabocha soboroni- kabocha in ginger meat sauce. Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its.

Ginger makes this dish different Sugar-free. Kabocha Squash, soy sauce, Amazake, a, Stock from dried seaweed (konbu), sake, mirin. TRADITIONAL JAPANESE RECIPE: Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. You can cook Kabocha soboroni- kabocha in ginger meat sauce using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kabocha soboroni- kabocha in ginger meat sauce

1. Prepare 3/4 of to half of medium size kabocha.
2. Prepare of Quarter pound ground chicken, turkey, or pork.
3. You need 1 teaspoon of oil.
4. Prepare 1 tablespoon of chopped or grated ginger.
5. Prepare 2 tablespoon of sugar.
6. Prepare 2 tablespoon of mirin.
7. You need 2-3 tablespoon of soy sauce.
8. You need 2 teaspoon of Katakuriko (cornstarch).

Nimono is usually seasoned with combinations of Soy Sauce, Sugar, Sake or Mirin. Keep in mind that the seasoned broth in the Kabocha Soboroni recipe is not soup to. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before.

Kabocha soboroni- kabocha in ginger meat sauce step by step

1. 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..
2. 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..
3. 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..
4. 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..

This video will show you how to make Kabocha Soboroni, cooked Kabocha pumpkin with ground meat in seasoned broth. This warm winter kabocha squash soup recipe has a good kick of ginger, helping to stimulate digestion. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 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. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander.

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