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).
12 comments:
Hi Kat - I like the colors in this dish.
Yum yum, I love anything involving sake, sugar, soy sauce & sesame - never tried it on pumpkin before, but sounds delish!
Shoyu and butter!! Interesting combination. Your dish looks yummy.
Thanks Kirk :)
Hope you get a chance to try it Jude :)
Interesting but ono Jalna :)
Take care everyone.
Kat
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!
Rowena, It was definitely a great way to use up stuff in the refridge :)...easy too!
Take care.
Kat
This looks like a colorful and yummy dish! ;-)
Thanks Debinhawaii, color is very important during winter ;)
Take care.
Kat
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..?
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.
Kat
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!
Manju, I've even heard of people making "kinpira" with their carrot peelings, so I think anything goes :)
Take care.
Kat
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