Sweet and fluffy Japanese pumpkin seasoned with soy sauce.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Scoop the seeds and pulp out of the kabocha squash with a spoon. Peel leaving some peel on for added color. Chop into small pieces and place into water.
- Place the dried-off (1) into a pot, add in (A), cover with a drop-lid and simmer until the cooking liquids are almost completely boiled down.
* A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
- Heat the vegetable oil in a fry pan over medium heat and cook the ground meats and long onion.
- Mix together (2) and (3) well with a wooden spoon, then form into balls. Coat each ball with the flour, beaten egg and bread crumbs, in that order, and then deep-fry in oil (170 to 180°C or 338 to 356°F).
- Transfer to a plate and garnish with root-removed daikon radish sprouts.
Finely chopped Japanese long onion