BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Cook
15 min
- Heat vegetable oil in a frying pan over medium heat. Arrange the thinly sliced pumpkin and sweet potato in the pan and cook for 2 minutes. Add water, cover with a lid, and continue cooking for another 4 minutes. (Microwave the pumpkin for about 1 minute beforehand to make it easier to slice.)
- Pour the sauce made by mixing Kayanoya Original Dashi Stock Powder with [A] over the vegetables, and sprinkle with black pepper to taste.
Tip: Grilling the pumpkin and sweet potato enhances their natural sweetness. Enjoy the dish warm for a fluffy texture, or at room temperature for a soft, mellow flavor.
