Cut kabocha in bite size. The skin is hard so use a large sharp knife (Global deba butcher knife is perfect). Took Anthony Bourdains advice for Global knife. Miss him a lot. Pick kabocha for orange flesh. For the whole one pick dull skin for ripe one.
Chop ginger. When you buy ginger chop small and freeze them in plastic wrap per one tablespoon for future usage. Freeze very well and last for a few months.
Heat a pan and put oil and start cooking kabocha for 5 minutes. Add ground meat and ginger and continue to cook for 5 more minutes.
Add 1 cup of water, sugar, mirin and cook for 10 minutes. Add soy sauce and cook for 10 more minutes or until kabocha is soft. In a small ball mix katakuri or cornstarch with 2 teaspoon of water. Pour in the pot and cook 3-4 minutes. Taste and adjust taste with more soy sauce if desired.
