Pork Mince over Pumpkin (Japanese recipe) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tomoko and her sister cooked this last night. It's from a Japanese cookbook Tomoko's mum sent us. This is our translation of the recipe. The recipe suggests it serves 6-8, but 4 of us ate it as part of a dinner with lots of small courses. I could have eaten all of it! Beef or chicken mince would be good with this too. Ingredients:
500 g pumpkin (firm one) |
1 cup water |
1 1/2 tablespoons soy sauce |
2 tablespoons mirin |
2 teaspoons sugar |
1 pinch chili powder |
1 pinch salt |
200 g ground pork |
1 tablespoon cornstarch |
2 tablespoons water, extra |
Directions:
1. Cut the pumpkin into 2cm (3/4 inch) dice, put it on a plate, cover with wrap and microwave until tender (about 7 minutes) Allow to cool a little (so you can handle it) but whilst still hot, remove skin.
2. Cool.
3. Place the water, soy sauce, mirin, sugar, chilli and salt in a pan, when it boils, add the pork mince.
4. Cook for about 5 minutes or until all the pork is cooked and the colour has changed.
5. Mix the cornstarch and extra water together add to the pork mince and cook until thickened.
6. Pour this sauce over the pumpkin and serve.
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