Last Update : 7th Mar, 2020
June 30, 2017
This recipe calls for "Ponzu" sauce, a citrus-based sauce with added soy sauce.
Ingredients (serves 4)
400g pumpkin (preferably kabocha)
A little parsley
Oil for deep-frying
2 tbsp ponzu shoyu (see note above)
1. Cut the pumpkin into pieces about 10cm long and 1cm thick.
2. In a pan, heat enough oil to cover the pumpkin slices. Add the pumpkin, deep-fry, and remove from the oil.
3. Cut the onion into thin slices and leave to soak in water for 5 minutes.
4. Arrange the fried pumpkin and onions on a dish, sprinkle with parsley, and dress with ponzu shoyu.
• 201 kcal
• 2.5g protein
• 10.3g fat
• 21.0g calcium
• 4.0g dietary fiber
• 0.8g salt
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