Vegetables

Japanese Pumpkin


Japanese Pumpkin Ingredients

  1. Pumpkin (preferably nutmeg) 500 gr.
  2. Soy sauce 2 tablespoons
  3. Lime 0.5 pcs.
  4. Ginger Root (Ground) 1 Tbsp
  5. Chilli sauce 1 tablespoon
  6. Basil 1 bunch
  7. Rice wine (Mirin) 1 tablespoon
  • Main Ingredients
  • Serving 4 servings

Inventory:

Pots, Cutting Board, Kitchen Knife, Bowl, Tablespoon, Serving Dish

Cooking pumpkin in Japanese:

Step 1: Cook the pumpkin.

If you did not find a nutmeg pumpkin, do not be discouraged, from any other dish you will get no less tasty and aromatic. So, the first thing you will need to boil the pumpkin, and we will do it for a couple. But first, we’ll peel it, rinse it well under cold running water, and then cut it into cubes (you can use any, I cut it into a size about 5x5 cm) Then we transfer the pumpkin into a medium-sized pot. Now we put on a medium heat to heat a deep pan, half filled with water. As soon as it boils, put in a pan with water another pan with pumpkin, cover with a lid and cook in this form 15 minutes. Please note that the amount of time it takes to prepare depends on the size of the cubes and the type of pumpkin. As a result, it should turn out to be soft and in no case should it fall apart.

Step 2: Step: Prepare the sauce.

While "soaring" our pumpkin will be cooking sauce. To do this, first take half the lime and squeeze the juice from it (I do it by hand). Pour soy sauce and a little rice wine, chili sauce and chopped ginger into a bowl of juice. Mix everything thoroughly with a spoon.

Step 3: Serve the pumpkin in Japanese.

As soon as our pumpkin becomes soft, transfer it to a serving dish and pour with our sauce. Sprinkle with finely chopped basil on top and can be served. Make boiled pork, light vegetable salad, open a bottle of white wine and dinner is ready. Enjoy your meal!

Recipe Tips:

- - Instead of lime, you can use lemon to make the sauce.

- - When choosing a pumpkin in the bazaar, focus on the fact that it should be heavier (accordingly, it will not be empty inside) and without any damage.

- - If after cooking the pumpkin in Japanese you have a little pumpkin left, use it to make a placenta or a sweet cake.

- - Do not ignore the use of mirin when preparing the sauce, as it will give it a very piquant and sweetish taste.