Pork Mince Over Pumpkin Japanese Recipe
Delight your taste buds with this comforting and flavorful Pork Mince Over Pumpkin Japanese Recipe, a perfect harmony of tender kabocha pumpkin and savory-sweet pork mince. Steamed pumpkin cubes provide a soft, natural sweetness that pairs beautifully with a rich sauce made from soy sauce, mirin, sake, and a touch of sugar. The succulent minced pork is infused with the warmth of grated ginger and thickened to perfection with a cornstarch slurry for a glossy finish. Quick to prepare in just 40 minutes, this dish is ideal for weeknight dinners or as a unique addition to your Japanese-inspired meal spread. Garnished with fresh spring onions, this dish is as visually stunning as it is delicious. Serve it warm as a standalone meal or alongside steamed rice and miso soup for an authentic Japanese dining experience.
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Recipe Information
Ingredients
- 300 grams Minced pork
- 500 grams Kabocha pumpkin (or other pumpkin variety)
- 1 tablespoon Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 2 teaspoons Sugar
- 100 milliliters Water
- 1 teaspoon Cornstarch
- 1 teaspoon Water (for cornstarch slurry)
- 2 stalks Spring onion (for garnish)
- 1 teaspoon Grated ginger
Instructions
Cut the kabocha pumpkin into bite-sized pieces (approximately 3–4 cm cubes). No need to peel if the skin is tender.
Place the pumpkin pieces into a steamer or steaming basket and steam over medium heat for approximately 10–15 minutes until soft but not mushy. Set aside once done.
In a small bowl, combine the soy sauce, mirin, sake, sugar, and 100 milliliters of water to prepare the sauce mixture. Stir well to dissolve the sugar. Set aside.
Mix the cornstarch and 1 teaspoon of water in another small bowl to create a slurry. Set aside.
Heat a frying pan over medium heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the grated ginger, followed by the minced pork. Stir-fry the pork until it’s cooked through and no longer pink, breaking it up into small pieces with a wooden spoon.
Pour the prepared sauce mixture over the cooked pork. Stir to coat the pork evenly and let the mixture simmer for 2–3 minutes.
Lower the heat and stir in the cornstarch slurry to thicken the sauce. Cook for another minute, stirring constantly, until the sauce has a glossy and slightly thickened consistency.
Arrange the steamed pumpkin pieces on a serving plate or in individual bowls.
Spoon the pork mince and sauce over the pumpkin pieces.
Finely slice the spring onions and sprinkle them over the dish as a garnish.
Serve immediately while warm. Optionally, pair with steamed rice or miso soup for a complete meal.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 51.4 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 201 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
