🇯🇵 Japanese Vegetarian

Kabocha Pumpkin Teppanyaki

Name: Kabocha Pumpkin Teppanyaki
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 40 g Butter; to taste Salt; 4 cloves, minced Ginger; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 1 tsp White Pepper; 150 g Bean Sprouts; 2 tbsp Neutral Oil; 500 g Kabocha Pumpkin

🇯🇵 Japanese

High heat, big flavour: kabocha pumpkin seared with aromatics and a shiny sauce that clings to every bite. 17 minutes of mostly hands-off cooking.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Butter40 g
Saltto taste
Ginger4 cloves, minced
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
White Pepper1 tsp
Bean Sprouts150 g
Neutral Oil2 tbsp
Kabocha Pumpkin500 g

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Get your wok ripping hot and add the Neutral Oil — it should shimmer instantly.
2
Toss in the ginger and white pepper for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the kabocha pumpkin and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: 3 Easy Kabocha Recipes in Seven Minutes · on YouTube