Recipe for "University Pumpkin", a sweet and slightly sweet dish! Great as a side dish or snack!

We would like to introduce a recipe for "Daigaku Kabocha," which is made with sweet kabocha pumpkin instead of "Daigaku Imo," a sweet potato! Although it is a fellow autumn taste, it has a different sweetness and flavor from sweet potatoes, making it an excellent dish not only as a snack but also as a side dish. It is an excellent side dish as well as a snack!

University pumpkin

Ingredients: Ingredients

are listed here, based on a recipe published by OK Store.

Kabocha 200g (7.05oz)
1/2 to 1 tablespoon soy sauce
2 tablespoons sugar
2 tablespoons mirin
2 to 3 tablespoons oil (a little more)
Black sesame seeds to taste

Directions

Remove seeds and wadding from pumpkin and slice into thin 1cm pieces.


Put the pumpkin in a heatproof container, cover with plastic wrap, and microwave for 2 minutes.


Heat oil in a frying pan, place the pumpkin on the pan and cook, turning it over halfway through.


When both sides are browned and the pumpkin is soft, take it out and wipe off the oil from the pan.


Add soy sauce, sugar and mirin and bring to a simmer. When the sauce thickens, add the kabocha back into the pan and pour the sauce over the kabocha.


Finish by sprinkling black sesame seeds!

How does a university pumpkin taste?

Take a bite and you will be enveloped in the sweet, slightly salty, and fluffy sweetness of the kabocha! Delicious! The moderate saltiness enhances the flavor and aroma of the pumpkin. It can be eaten as a snack, like a university sweet potato, or as a side dish.


You can roast the pumpkin directly in a pan without microwaving, but I wanted to cook it in a short time, so I used the power of the microwave this time. Please try it in your favorite cooking method!