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Boiled dish (minced pumpkin) | Kenmasu Cooking's recipe transcription

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Cooking

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Ingredients

pumpkin : 1/4 piece
合い挽き肉 : 200g
万能ネギ : 適量
油 : 大さじ1
水 : 200ml
(A) Japanese-style soup stock : 4g
(A)Mirin : 大さじ2
(A)Cooking sake : 大さじ2
(A) Soy sauce : 大さじ2
(A) Sugar : 大さじ1と1/2
水溶き片栗粉 : 適量

Time required

10minutes

Procedure

1) Prepare the pumpkin 01:03
Remove pumpkin seeds with a spoon.
Cover the pumpkin with plastic wrap and heat in the microwave at 600W for 3 minutes.
Remove the wrap.
Cut the pumpkin skin into thin strips in several spots, then cut into bite-sized pieces.
2) boil 02:52
Heat a frying pan and add oil.
Add minced meat and stir-fry.
When the minced meat is cooked, add water and 1.
Enter (A).
Cover with aluminum foil and simmer over low heat for 6 minutes.
Once the pumpkin is cooked, add the potato starch dissolved in water little by little to thicken it.
When it thickens, turn up the heat to high.
Heat the whole thing well so that the moisture evaporates, then turn off the heat.
3) Serve 07:22
Transfer step 2 to a bowl and top with green onions to complete.

Point

・You can use ground beef or pork instead of ground meat.
・By adding water after frying the minced meat, it loosens easily and doesn't get sticky.
・During step 2, turn the pumpkin halfway through the simmer to ensure that the pumpkin is cooked evenly.
・Make water-soluble potato starch at a ratio of 1:2 of potato starch and water.