Stir Fried and Simmered Ground Meat and Kabocha Squash

• 1/4 Kabocha squash
• 100 grams Ground meat
• 100 ml Water
• 2 tbsp each Soy sauce, Mirin
• 1 tbsp Sugar
• 1 Katakuriko slurry

1. Cut the kabocha squash into bite sized pieces.
2. Put into a heatproof container and microwave for 2 to 3 minutes.
3. Cook the meat until the color changes.
4. Add the microwaved kabocha squash and continue cooking.
5. When everything is cooked through, add the water and seasonings.
6. Put a small drop lid on the contents of the pan (otoshibuta; you can use a piece of aluminum foil instead) and simmer for about 10 minutes over low heat until the kabocha squash is soft and the flavors have penetrated it.
7. Pour in a katakuriko slurry to thicken the cooking liquid.
8. Transfer to serving plates.
9. Serve while piping hot with rice.

squash, ground meat, water, soy sauce, sugar, slurry

Taken from cookpad.com/us/recipes/155502-stir-fried-and-simmered-ground-meat-and-kabocha-squash (may not work)