Just layer kabocha and ground meat, microwave, and you’ve got a delicious main dish! The sweet kabocha pairs perfectly with juicy, flavorful meat — every bite is pure comfort. Since it’s made in the microwave, you can prepare side dishes or soup while it cooks. Great for busy days or even as a party dish!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 12oz kabocha squash (Japanese pumpkin)
- 1/4 of an onion
- 2tsp unsalted butter
- grated Parmesan cheese (to taste)
- black pepper (to taste)
- A12oz ground beef and pork blend
- A2tbsp panko breadcrumbs
- A2tbsp milk
- A1tbsp Japanese mayonnaise (rounded)
- A1tbsp ketchup
- A0.5tbsp tonkatsu sauce (or Worcestershire sauce)
- A0.25tsp chicken bouillon granules
- Aa pinch of salt
- B0.5tbsp water
- B0.5tbsp sake (or dry white wine)
DIRECTIONS
Preparation
Thinly slice the kabocha.
Finely chop the onion.
- 1
Place the chopped onion and butter in a microwave-safe bowl. Microwave uncovered at 600W for 1 minute. Stir well.
- 2
In a mixing bowl, combine the meat mixture (A) (ground meat, panko breadcrumbs, milk, mayonnaise, ketchup, tonkatsu sauce, bouillon, and salt) with the microwaved onion and knead until sticky.
- 3
Place the kabocha and meat mixture in a casserole dish in alternating layers, starting with the kabocha.
- 4
Aim for 4 kabocha layers and 3 meat ones; use 1/4 of the kabocha and 1/3 of the meat in each respective layer.
- 5
Sprinkle (B) ingredients (water and sake) over the top. Cover loosely with plastic wrap and microwave at 600W for 10 minutes. Leave in the microwave for an additional 5 minutes to rest. Spoon some of the juices back over the top.
- 6
Slice and serve. Sprinkle with Parmesan cheese and black pepper, if desired.
RecipeID
778
Tips & Notes
・Slice the kabocha thinly (about 1/8 inch or 2–3 mm) for even cooking. Slightly overlap the slices when layering.
・The meat mixture will shrink as it cooks, so press it firmly between the kabocha layers.
・Can be stored in the refrigerator for up to 2 days.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.