Simmered Japanese Pumpkin
Japanese pumpkin contains large amount of Vitamin E and β-carotene. Also known as an "anti-aging vitamin", vitamin E prevents age spots and wrinkles.
PREPARATION
- Scoop out the junk of Japanese pumpkin (or buttercup squash) from the center using a spoon. Partially slice off the rind, chop into a mouth-bite size, and round off the corners.
- Put STEP1 in a pot, with the rind touching the bottom of the pot. Pour mixture of sugar (1/2 tablespoon), water (250ml), and "KOMBU TSUYU" (50ml) in the pot and bring to boil. Place a small lid directly on the pumpkin, and simmer for 15 minutes over low heat.
- Once the pumpkin is fully cooked, turn down the heat, and serve.
| Servings | 4 servings |
|---|---|
| Cooking Time | 25 |
| Calories (1 serving) | 105 Calories |
| Sodium (1 serving) | 1.4 g |
Ingredients
PREPARATION
- Scoop out the junk of Japanese pumpkin (or buttercup squash) from the center using a spoon. Partially slice off the rind, chop into a mouth-bite size, and round off the corners.
- Put STEP1 in a pot, with the rind touching the bottom of the pot. Pour mixture of sugar (1/2 tablespoon), water (250ml), and "KOMBU TSUYU" (50ml) in the pot and bring to boil. Place a small lid directly on the pumpkin, and simmer for 15 minutes over low heat.
- Once the pumpkin is fully cooked, turn down the heat, and serve.
