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
Enjoy!

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).