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Beef and Kabocha Stew


Prep time: 10 minutes 

Total time: 1 hour

  • 2 pounds boneless chuck, cut into 1 inch chunks
  • 2 cups chicken stock
  • ¼ cup Kikkoman soy sauce
  • ¼ cup Kikkoman mirin
  • 1 knob of ginger, sliced
  • Black pepper to taste
  • 1 lemon
  • 1 pound kabocha, cut into 1-inch chunks
  • JBasket Natural Sea Salt to taste
  1. In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole dish.
  2. Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole dish with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
  3. Cover, and cook on top of stove, maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
  4. When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add JBasket Natural Sea Salt, then stir in lemon juice. Serve.

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Dish Type / Ethnic Cuisine
Main Dish