Simmered Kabocha Squash with Minced Meat
An easy, fluffy simmered kabocha squash dish that can be made entirely in the microwave without using the stovetop. The savory sauce, infused with the flavor of the minced meat, coats the squash perfectly, making it delicious even after cooling.
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🍳 Cooking Flow
Remove seeds and pith from the kabocha squash and cut into bite-sized pieces. → Mix the minced meat, water, and seasonings in a microwave-safe container, then arrange the squash on top with the skin side facing up. → Cover loosely with plastic wrap, poke a few holes, and heat in a 600W microwave for 8 minutes. → Break up the meat, add the water-diluted potato starch, mix, and heat in a 600W microwave uncovered for 1 minute. → Allow to cool to room temperature to let the flavors absorb, then serve.
Cooking Steps
Brief Cooking Order
Remove seeds and pith from the kabocha squash and cut into bite-sized pieces. → Mix the minced meat, water, and seasonings in a microwave-safe container, then arrange the squash on top with the skin side facing up. → Cover loosely with plastic wrap, poke a few holes, and heat in a 600W microwave for 8 minutes. → Break up the meat, add the water-diluted potato starch, mix, and heat in a 600W microwave uncovered for 1 minute. → Allow to cool to room temperature to let the flavors absorb, then serve.
Introduction
An easy, fluffy simmered kabocha squash dish that can be made entirely in the microwave without using the stovetop. The savory sauce, infused with the flavor of the minced meat, coats the squash perfectly, making it delicious even after cooling.
Step 1
Use a spoon to remove the seeds and pith from the kabocha, cut off the stem, and cut into bite-sized pieces. Trim off any tough skin or parts that bother you.
Step 2
Place the ground pork, 100ml water, soy sauce, mirin, sake, sugar, dashi powder, and grated ginger into a microwave-safe container and mix well with a spoon.
Step 3
Arrange the kabocha on top of the seasoned meat mixture with the skin side facing up.
Step 4
Cover loosely with plastic wrap, poke a few holes with a skewer or toothpick, and heat in a 600W microwave for 8 minutes.
Step 5
While cooking, combine 2 teaspoons of potato starch and 4 teaspoons of water in a small bowl to make a starch slurry.
Ingredients List
Important Notes
💡 By arranging the kabocha with the skin facing up, the cooking liquid will thoroughly soak into the flesh.
⚠️ When removing from the microwave or taking off the plastic wrap, be careful to avoid steam burns.
💡 Since potato starch settles easily, mix it well right before adding, then pour evenly and stir quickly to prevent clumping.
✨ Allowing the dish to cool down completely rather than serving immediately lets the flavors penetrate to the core of the squash.
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