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Low Sodium Kabocha Squash with Soboro An Sauce
Low Sodium Kabocha Squash with Soboro An Sauce

Before you jump to Low Sodium Kabocha Squash with Soboro An Sauce recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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When searching for a convenient wholesome snack, don’t forget about yogurt. Eating natural yogurt in place of a healthy larger lunch is not a good idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. It consists of a great deal of calcium, protein, and B vitamins. Easily digestible, yogurt can also help your digestive system work appropriately depending upon the culture used to create it. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. This decreases your sugar intake without reducing the taste of your snack.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to low sodium kabocha squash with soboro an sauce recipe. To cook low sodium kabocha squash with soboro an sauce you only need 12 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Low Sodium Kabocha Squash with Soboro An Sauce:
  1. Provide 300 grams Kabocha squash
  2. Take 1 tbsp Butter
  3. Provide Soboro an-sauce
  4. Prepare 1/2 small Onion
  5. Use 100 grams Ground meat
  6. You need 1/2 tbsp Oil
  7. Provide 200 ml ☆Dashi stock
  8. Prepare 1 tbsp ☆Mirin
  9. You need 1 tsp ☆Grated ginger
  10. Use 1 tbsp ☆Sake
  11. Use 1 tbsp Katakuriko
  12. You need 1 tbsp Water
Instructions to make Low Sodium Kabocha Squash with Soboro An Sauce:
  1. Cut the kabocha squash into bite-sized pieces. Microwave to soften, and briefly stir-fry with the butter.
  2. Making the an-sauce ☆ Finely mince the onion, and sauté until caramelized. Add the ground meat, and continue stir-frying until cooked through.
  3. Add the ☆ ingredients, and bring to a boil. Stir in katakuriko slurry.
  4. When the sauce has thickened, turn off the heat. Serve the kabocha squash on a plate, pour the sauce on top, and you're done.
  5. This recipe comes in handy. - - https://cookpad.com/us/recipes/146123-storing-ground-meat-in-the-freezer

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