Steamed Pumpkin with Beef Mince Sauce (Pumpkin Soboro-an)
With gravy mince poured over the steamed pumpkin, Steamed Pumpkin with Beef Mince Sauce is so filling that you could make it a main dish. Simmered Pumpkin is a popular Japanese side dish, and today's dish is also popular.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500g/1.1lb pumpkin ((note 1))
- ½ tbsp oil
- 150g/5.3oz beef mince/ground beef ((note 2))
- 100ml/3.4oz dashi stock
- ½ tsp grated ginger
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- ½ tsp sugar
- ½ tbsp cornflour/corn starch with 1 tbsp water
- Finely julienned ginger ((note 3))
Instructions
- 1
Remove seeds from pumpkin using a spoon, including stringy tissue. Cut the pumpkin into about 3cm/1¼"x 4cm/1½” blocks (note 4).
- 2
Place the pumpkin pieces on a steamer tray or a metal colander skin side down without overlapping. Then place it over the boiling water. Put a lid on and steam over high heat for 15-20 minutes until pumpkin is cooked through. (note 5)
- 3
Transfer pumpkin pieces to serving bowls (I place them with skin side down but it doesn't have to be this way).
- 4
Heat the oil in a frying pan over medium heat. Add beef mince to the pan and cook, breaking it up as you go.
- 5
Once the beef has changed the colour from red to brown, add the remaining Soboro-an ingredients except cornflour/corn starch with water.
- 6
Bring it to a boil and cook for 30 seconds or so. Then add the cornflour/corn starch with water.
- 7
Cook until the liquid reduces and the mince sauce becomes the consistency of a gravy sauce.
- 8
Pour the mince sauce over the pumpkin, place julienned ginger on top and serve immediately.