Sweet and Sour Pumpkin Slices
This easy recipe makes a great side dish during autumn and only takes about 10 minutes. Japanese pumpkin, or squash, has vitamins such as A, C and magnesium, and lower in calories than other carbs. It also is full of fiber. There is no better food than one you can enjoy while knowing it is good for you!
- Frying Pan
- Cooking Oil
||1/3 of a whole
|※Easy Point!: Feel free to substitute with satsumaimo (Japanese sweet potato).
1. Scoop out the insides of the pumpkin and cut it (with skin still in tact) into easy-to-eat shapes such as shredded strips or thin, wide slices.
2. Add a generous amount of oil, such as sesame seed oil, to the pan and cook until both sides are lightly browned. *If there is an excess amount of oil left over afterwards, soak it up some of it with a paper towel before step 3.
3. Pour in the soy sauce, sugar and vinegar and mix around for about one minute. At this step, the pumpkin is easy to burn so watch carefully and turn off the heat if necessary.
4. Sprinkle a little or a lot of sesame seeds and you are done!
* If the pumpkin is looking a little dry, sprinkle a little water to give it more shine.