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かぼちゃのそぼろ煮｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

pumpkin : 1/4 (500g)
豚挽き肉 : 180g
生姜 : 10g
サラダ油 : 小さじ1
塩・こしょう : 適量
(A)水 : 200cc
(A)みりん : 大さじ1
(A)酒 : 大さじ1
(A)塩 : 小さじ1/2
(A)かつお節 : 3g
(A)味の素 : 3振り

Time required

25minutes

Procedure

1) make preparations 02:07
Heat the katsuobushi in a 600W microwave oven for 40 seconds, then knead it into powder.
Remove the seeds from the pumpkin and heat in the microwave at 600W for 3 minutes.
Chop the ginger.
Roughly chop the pumpkin.
2) simmer 04:22
Heat a frying pan, add oil, add minced meat, and season with salt and pepper.
When the whole is cooked, add ginger and fry until fragrant.
Add the pumpkin and (A), bring to a boil, cover and simmer for 10-15 minutes.
When the pumpkin goes through the fire, mix the whole thing.
It is completed when served on a plate.

Point

・You can use powdered bonito flakes, but it will be more fragrant if warmed in the microwave.
・Simmer in dashi stock instead of soy sauce.
・If you warm the pumpkin in the microwave, it will be easier to cut.
・Ginger can be left with the skin on.
・Remove the stem from the pumpkin, halve it and cut it into appropriate size chunks.
・When using sesame meat instead of minced meat, season with salt and pepper.
・You don't have to season the minced meat, but if you sprinkle it with salt, it will cook faster.
・Because the minced meat is simmered in the broth, it doesn't need to be burnt.
・Ginger removes the smell of minced meat.
・Do not add too much Ajinomoto.
・Stick a fork in a large pumpkin and pass through.
・If the whole is mixed and the pumpkin crumbles, the meat will become thick and easily entangled.
・If the pumpkin is too big, break it up with a spoon.