At the Fukushima Product Promotion Center, I found the “Oku-Aizu Kaneyama Red Pumpkin” which features a large “belly button”. The producer recommended that it is delicious steamed or tempura.
This pumpkin has a rich sweetness, so it’s delicious enough without seasoning. Although not shown in this video, the tempura of Kaneyama Red Pumpkin was also excellent!
It’s a precious pumpkin that is limited in production, so if you find it, please try it.
INGREDIENTS: 2 servings
- 1/4 (400g, 14oz) Kaneyama Red Pumpkin
- 1/4 teaspoon salt
INSTRUCTIONS
STEP
Cut
- Remove the stem of the pumpkin. Cut in half from the “belly button”, then cut in half again with the cut side down to make 1/4 pumpkins.
- Remove seeds with a spoon.
- Cut the pumpkin in half. With the pumpkin skin side down, cut into 4cm (1.5inch) squares that are easy to eat.
STEP
Steam
- Pour water into the pot and arrange the pumpkins in a Seiro (steamer).
- Cover and cook over medium heat. After boiling and steam comes out, steam for about 15 minutes.
- Place on a plate and Serve with salt.
NOTES
- Kaneyama Red Pumpkin has a thin skin, so you can enjoy the pumpkin skin as well.
- It is steamed out of water for slow heating to bring out the sweetness.
