Thursday, December 09, 2010

a different kinpira

I had some kabocha (pumpkin) in my fridge and wanted to use it up, so I tried a new recipe.

This recipe is for kinpira using kabocha. I didn't quite have the amount of kabocha that was required for this recipe, so I threw in some zucchini, which was also leftover.

Here's the recipe if you'd like to try: adapted from "Orange Page's Yasai ga ippai toreru mainichi no okazu" : serves 2

1/4 kabocha (pumpkin), raw, cut into matchsticks
1/2 zucchini, raw, cut into matchsticks
1 tablespoon oil
1 tablespoon butter
1 tablespoon sake (rice wine)
1.5 teaspoon sugar
1 teaspoon shoyu (soy sauce)
1 tablespoon ground sesame seed
grinds of pepper, to taste

In a heated pan, add the oil and butter.
When the butter is melted, add the kabocha & zucchini
Toss around and coat well.
Add the sake, sugar & shoyu
When liquid evaporates, add the sesame seed and pepper

NOTES: When cutting your kabocha, try to cut it so that each piece will have some green on the tip (it looks nice). This kinpira tastes different from the kinpira that I usually make but shoyu and butter really work nicely together.

I served this with rice & maguro tsukudani (seasoned tuna).


KirkK said...

Hi Kat - I like the colors in this dish.

Jude said...

Yum yum, I love anything involving sake, sugar, soy sauce & sesame - never tried it on pumpkin before, but sounds delish!

jalna said...

Shoyu and butter!! Interesting combination. Your dish looks yummy.

K and S said...

Thanks Kirk :)

Hope you get a chance to try it Jude :)

Interesting but ono Jalna :)

Take care everyone.

rowena said...

Who would've thought of doing pumpkin kinpira style? Love it, the color and the healthy vegs. Loos super ono with the rice and tuna!

K and S said...

Rowena, It was definitely a great way to use up stuff in the refridge :)...easy too!

Take care.

Deb in Hawaii said...

This looks like a colorful and yummy dish! ;-)

K and S said...

Thanks Debinhawaii, color is very important during winter ;)

Take care.

Parisbreakfasts said...

Yum too. What a nice combo
I wonder if you could sub rice vinegar for the sake and add a dash of toasted sesame oil..?
So you eat the whole thing - green peel and all them..?

K and S said...

I guess you could try subbing with white wine instead of sake PB, if you do vinegar, I think the flavor would be significantly different. Yup, eat the peel of the pumpkin :)

Take care.

manju said...

I was just getting ready to make kinpira this week! Did not know that you could make kinpira with anything other than gobo. See, I learned something today!

K and S said...

Manju, I've even heard of people making "kinpira" with their carrot peelings, so I think anything goes :)

Take care.