Nimono

Main Dishes | Japanese cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Nimono

Ingredients

Pumpkin - 17.6 oz
Lean Beef - 8.8 oz
Ginger - ½ teaspoon
Sake - 2 tablespoons
Sugar - 2 tablespoons
Soy Sauce - 4 tablespoons
Corn Starch - 2 teaspoons

Step by Step guide

Step 1

Wash the pumpkin, remove the seeds and skin, and cut it into large cubes. Slice half of the fresh ginger into thin strips and soak it in cold water for 5-10 minutes to make it crisp, then finely chop the remaining ginger.

Step 2

Combine the soy sauce with the sugar and sake, mixing thoroughly. In a thick-bottomed pot or skillet, add the finely chopped or ground ginger, pour in half of the soy sauce mixture, and heat well.

Step 3

Then add the ground beef and simmer, stirring, until all the liquid evaporates. After that, add the pumpkin, pour in the remaining sauce, add enough water to almost completely cover the pumpkin, and bring to a boil.

Step 4

Next, cover the pot with a lid so that it sits directly on the ingredients, and cook on low heat until the pumpkin is tender.

Step 5

Transfer the pumpkin to bowls. In the remaining sauce, stir in the cornstarch dissolved in 2-3 teaspoons of cold water, and cook, stirring, until the mixture thickens. Pour this sauce over the pumpkin, garnish the dish with strips of ginger, and serve.