🇯🇵 Japanese Vegetarian

Kabocha Pumpkin Sunomono

Name: Kabocha Pumpkin Sunomono
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1/2, thinly sliced Garlic; 3 tbsp Olive Oil; 2, sliced Cucumber; 1, juiced Rice Vinegar; handful, torn Shiso Leaves; 500 g Kabocha Pumpkin; 1 tbsp Toasted Sesame Seeds

🇯🇵 Japanese

Fresh, zingy and full of texture: kabocha pumpkin tossed with herbs and a sharp citrus dressing. Ready in 15 minutes including prep.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Garlic1/2, thinly sliced
Olive Oil3 tbsp
Cucumber2, sliced
Rice Vinegar1, juiced
Shiso Leaveshandful, torn
Kabocha Pumpkin500 g
Toasted Sesame Seeds1 tbsp

Instructions

1
Whisk the rice vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the kabocha pumpkin — slice, shred or cube it so every forkful gets some.
3
Toss the kabocha pumpkin with the garlic, shiso leaves and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of rice vinegar if it needs lift.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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Watch how it's made

Video: Kabocha no Nimono (Simmered Pumpkin) Recipe - Japanese Cooking 101 · on YouTube