Ingredients
300 grams Kabocha squash
1 tbsp Butter
1/2 small Onion
100 grams Ground meat
1/2 tbsp Oil
200 ml Dashi stock
1 tbsp Mirin
1 tsp Grated ginger
1 tbsp Sake
1 tbsp Katakuriko
1 tbsp Water
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Cut the kabocha squash into bite-sized pieces. Microwave to soften, and briefly stir-fry with the butter. Making the an-sauce Finely mince the onion, and saute until caramelized. Add the ground meat, and continue stir-frying until cooked through. Add the ingredients, and bring to a boil. Stir in katakuriko slurry. When the sauce has thickened, turn off the heat. Serve the kabocha squash on a plate, pour the sauce on top, and you're done. This recipe comes in handy.
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces