Stir Fried and Simmered Ground Meat and Kabocha Squash

Stir Fried and Simmered Ground Meat and Kabocha Squash

Great when freshly made and piping hot, but also good cold, so it's great in bento.

Ingredients: 2 servings

Kabocha squash
Ground meat
100 g
100 ml
Soy sauce, Mirin
2 tablespoons each
1 tablespoon
Katakuriko slurry
As needed


1. Cut the kabocha squash into bite sized pieces. Put into a heatproof container and microwave for 2 to 3 minutes.
2. Cook the meat until the color changes.
3. Add the microwaved kabocha squash and continue cooking. When everything is cooked through, add the water and seasonings.
4. Put a small drop lid on the contents of the pan (otoshibuta; you can use a piece of aluminum foil instead) and simmer for about 10 minutes over low heat until the kabocha squash is soft and the flavors have penetrated it.
5. Pour in a katakuriko slurry to thicken the cooking liquid. Transfer to serving plates. Serve while piping hot with rice.

Story Behind this Recipe

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.