Simmered Pumpkin with Minced Meat
Simmered Pumpkin with Minced Meat

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, simmered pumpkin with minced meat. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Simmered Pumpkin with Minced Meat is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Simmered Pumpkin with Minced Meat is something that I have loved my entire life.

Cover with lid and simmer on low fire until. Cut the top off of the pumpkin, forming a lid, remove the seeds and pulp and lightly season the inside with salt. Pat the inside of the pumpkin dry and pour in the filling. Place the lid back on the pumpkin and place on a baking sheet lined with parchment paper.

To get started with this recipe, we must first prepare a few ingredients. You can cook simmered pumpkin with minced meat using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simmered Pumpkin with Minced Meat:
  1. Prepare 400-500 g Pumpkin (scoop out the seeds and cut into bite sized pieces)
  2. Prepare 150-200 g Ground pork
  3. Make ready 1 Tbsp Grated ginger
  4. Make ready * Sauce: (mix in advance)
  5. Make ready * 200~300 ml Water
  6. Make ready * 2 Tbsp Sugar
  7. Get * 2 Tbsp Soy sauce
  8. Prepare * 1 Tbsp Mirin
  9. Make ready * 3 Tbsp Sake
  10. Make ready 1 Tbsp Potato starch (dissolved in 1 Tbsp Water)
  11. Prepare 1 Pinch Salt
  12. Make ready 1 Tbsp Vegetable oil
  13. Make ready White sesame seeds, shiso leaves for topping

Vegetable dishes boiled or simmered in seasoned broth are called Nimono. This is true home cooking and hard to get at Japanese restaurants in the US. Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US. In Japan, Kabocha is in season in winter, and this dish.

Instructions to make Simmered Pumpkin with Minced Meat:
  1. Put ground pork and ginger in a pan, turn on the low heat, cook until it changes color.
  2. Pour the sauce over it and bring to a boil. Add the pumpkin and simmer until tender with a lid.
  3. Turn off the heat once, pour the dissolved potato starch and stir slowly. Turn on the low heat and keep stirring until thickened so as not to break the shape.
  4. Sprinkle salt and sesame and adjust the taste.

Japanese pumpkin, Kabocha, is very dense and sweet, different from pumpkin in the US. In Japan, Kabocha is in season in winter, and this dish. We do love a good pumpkin pie, but when it comes to bringing this nutritious orange vegetable to the dinner table, we often gather inspiration from Thailand, Japan, and Vietnam, where pumpkin is simmered in hearty curries, glazed with fish sauce and black pepper, or. The pumpkin carving has begun, and we love using this vibrant autumnal veg in comforting dishes, from fragrant curries to cute muffins or even donuts with maple glaze to serve at your Halloween party. One trick to reinspire your minced meat meals is to branch out from your standard beef mince and try pork, lamb or chicken mince.

So that’s going to wrap it up for this exceptional food simmered pumpkin with minced meat recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!