German-Style Kabocha Squash and Corn
The sweetness of Japanese pumpkin combined with the savoriness and aroma of corn sauteed in soy sauce!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the bacon into 1.5 cm (0.6 in.) widths. Quarter the kabocha squash into 1 cm (0.4 in.) thick and 4 cm (1.6 in.) long pieces, and slice the onion into 5 mm (0.2 in.) wedges.
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Arrange the pumpkin slices into a lidded heat-safe container and microwave (600 W) for about 3 minutes.
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Heat the oil in a fry pan and saute in order the bacon, onion and corn, add in (2) and saute all together.
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Add and saute in the light color soy sauce. Serve on dishes and sprinkle with parsley.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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