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1
Wash the winter melons, and peels the skin off with a peeler to make a striped pattern.
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2
(As shown in the photo on the left).
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3
Cut off both ends, then slice 3cm thick.
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4
Completely remove the seeds with a spoon to hollow out the middles.
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5
This is what a slice should look like after removing the seeds.
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6
Place the meat and salt into a bowl and thoroughly knead until it becomes sticky.
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7
Finely chop the onions (It tastes great with carrots and shiitake mushrooms added in as well .)
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8
Add the onions from Step 6 to the bowl from Step 5 along with pepper, eggs, ketchup, and katakuriko.
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9
Mix thoroughly by hand until it becomes sticky again.
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10
Pack the meat mixture from Step 8 into the hollowed out portion of the winter melons from Step 4, mounding it up as shown.
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11
(Hold the slice in the palm of your hand to prevent the ingredients from falling out of the bottom.)
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12
Push the meat filling in on the backside so that there are no openings around the edges, and level it out.
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13
If you have any leftover meat, use it to make meatballs and stew it together with stuffed winter melon!
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14
Add the water and soup stock cubes to a pan or pot and bring it to a boil.
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15
Add the meat-stuffed gourds from step 10 after the soup stock cubes have dissolved, cover with a lid, and stew over low heat for 20-30 minutes.
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16
Check the flavor of the soup, add more consomme if the flavor is weak, or add water if it is too strong.
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17
Let it sit for 10 minutes to let the flavoring soak in.
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18
If you add quartered bok coy to the soup and simmer it briefly, the dish will look very pretty!
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19
Serve in plates with the soup poured over everything!
