German-Style Kabocha Squash and Corn

The sweetness of Japanese pumpkin combined with the savoriness and aroma of corn sauteed in soy sauce!

Cooking time

15min

Calories

422kcal

Sodium

1200mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

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.
Arrange the pumpkin slices into a lidded heat-safe container and microwave (600 W) for about 3 minutes.
Heat the oil in a fry pan and saute in order the bacon, onion and corn, add in (2) and saute all together.
Add and saute in the light color soy sauce. Serve on dishes and sprinkle with parsley.

Cooking Basics

Onions - thinly sliced

[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.