Step-by-Step Guide to Make Ultimate Winter Melon and Ground Meat Simmer

Hey everyone, it's me, Dave, welcome to my recipe site. Today, we're going to make a special dish, How to Prepare Ultimate Winter Melon and Ground Meat Simmer. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Winter Melon and Ground Meat Simmer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Winter Melon and Ground Meat Simmer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Winter Melon and Ground Meat Simmer using 10 ingredients and 7 steps. Here is how you can achieve that.

There aren't a whole lot of recipes that feature winter melon. Winter melon has a high water content, so you don't need that much time to boil. Even a large melon will be quickly reduced! You don't have to use vegetable oil when cooking the ground pork, since it has its can be cooked in it's own fat. Recipe by Yuukarikoara

Ingredients and spices that need to be Prepare to make Winter Melon and Ground Meat Simmer:

1. 450 grams Winter melon--skin removed
2. 100 grams Ground pork
3. 1 Ginger (tubed type)
4. 1 Vegetable oil
5. 1 tsp Granulated dashi stock
6. 1 1/2 tbsp Sugar
7. 1 tbsp Usukuchi soy sauce
8. 1 tbsp Soy sauce
9. 1 pinch Salt
10. 1 dash Katakuriko slurry

Instructions to make to make Winter Melon and Ground Meat Simmer

1. Cut the winter melon. Liberally cut the skin and use a spoon to remove the seeds.
2. Spread a little oil in a pan and heat the pork while spreading it out (add the ginger and cook as well).
3. Add the winter melon and 300 ml of water. Add the dashi stock and sugar and boil for 5-6 minutes over medium heat.
4. Add the soy sauce and salt (the winter melon should become transparent).
5. Pour in a katakuriko slurry to thicken and it's done (adjust the thickness to your preference).
6. Transfer to a serving dish and enjoy.
7. Add onions as a topping, if you like.

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