A sweet "university pumpkin" recipe! For side dishes and snacks ◎

Introducing the recipe of "university pumpkin" using sweet pumpkin, which is not the sweet potato "university potato"! Although it is an autumn taste companion, sweet potatoes have a different sweetness and taste, and are excellent not only as snacks but also as side dishes. By all means as a side dish for lunch!

College pumpkin

material

Click here for what to prepare. I refer to the arrangement recipe published in the OK store.

Pumpkin 200g (7.05oz)
1/2 to 1 tablespoon of soy sauce
2 tablespoons sugar
2 tablespoons mirin
2-3 tablespoons of oil (slightly more)
Appropriate amount of black sesame

How to make

Remove the seeds and cotton from the pumpkin and slice it into thin slices about 1 cm wide.


Put the pumpkin in a heat-resistant container, wrap it, and heat it in the microwave for about 2 minutes.


Heat the oil in a frying pan, line up the pumpkins, and bake them while turning them over.


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


Add soy sauce, sugar and mirin and boil down. When it becomes thick, put the pumpkin back in and entangle the sauce all over.


Sprinkle black sesame seeds to finish and you're done!

What is the taste of college pumpkin?

When you bite into it, it's sweet and slightly salty, and it's softly wrapped in the sweetness of the pumpkin! It ’s delicious! The moderate saltiness further enhances the flavor and aroma of pumpkin. You can eat it as a snack like a university dish, or you can use it as a side dish.


You can bake the pumpkin directly in a frying pan without heating it in the microwave, but I wanted to cook it in a short time, so I used lentin this time. Please try with your favorite cooking method!