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Pumpkin with Shoyu Koji and Butter

Pumpkin with Shoyu Koji and Butter

  • Recipe parson20160119 26781 hqf99x Serves 2
Rated by 22 people
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Bring out the sweet and savoury flavours of pumpkin with this tasty side dish of fried pumpkin with butter and shoyu koji (koji with soy sauce). Koji, also known as 'rice malt' or 'rice mould', is a unique kind of edible fungus that, when added to food as a seasoning, breaks down proteins and carbohydrates into amino acids and glucose, which makes the food taste better.  Enjoy these pumpkins as a flavoursome side dish.

Ingredients

2 tbsp shoyu koji
15g butter
300g pumpkin

How To Prepare

  1. Cut pumpkin to preferred size and place into a microwave-proof dish, along with a splash of water. Microwave for 1 minute.
  2. Melt butter in a frying pan. Add pumpkin and cook until browned.
  3. Add shoyu koji and 2 tbsp water to the pan, stir until distributed evenly. Simmer until water has evaporated.

Ingredients20160119 26781 1qjvetq

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