Japanese pumpkin 400g

Soy sauce 1 spoon

Sugar 1 tbsp

Salt 1/4 tsp

Water 1 cup

Oil 1 tbsp

How to cook pumpkin in Japanese style?

Cut the pumpkin, remove the pulp and seeds from it with a spoon, and then cut it into pieces with a size of 3 to 4 cm, leaving some skins;

Heat the wok, add a tablespoon of oil, then add the pumpkin and stir-fry over medium heat;

After the oil penetrates into the pumpkin, add a tablespoon of sugar and stir-fry until it is fragrant. Keep medium heat, and add 1 glass of water, 1 tsp of soy sauce and 1/4 tsp of salt in sequence;

Cover the small pot and cook it over low heat. After starting to boil, adjust the heat to prevent the pumpkin from being boiled to pieces while trying not to turn it over;

After boiling for about 5 minutes, pay attention to turning the pumpkin over while maintaining its shape;

Then cover the pumpkin, boil it for about 10 minutes, poke the pumpkin with a bamboo stick or fork to see if it has been boiled soft, and then remove the lid;

Adjust the salinity of the soup, and turn off the heat if the taste is ok. Cool for a while, take out the pumpkin with a spoon, put it on a plate and pour the soup.

Japanese pumpkin with pictures