Photo: German-Style Kabocha Squash and Corn

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

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

100 g (3.5 oz.)

200 g (7.1 oz.)

1/2 bulb

100 g (3.5 oz.)

1 Tbsp

1 & 1/2 Tbsp

as desired


  1. 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.
  2. Arrange the pumpkin slices into a lidded heat-safe container and microwave (600 W) for about 3 minutes.
  3. Heat the oil in a fry pan and sauté in order the bacon, onion and corm, add in (2) and sauté all together.
  4. Add and sauté in the light color soy sauce. Serve on dishes and sprinkle with parsley.