PUMPKIN (KABOCHA) & PEA RICE

Prep time 15 minutes

Cooking time 30 minutes

Serves 4

INGREDIENTS:

320g Japanese rice (or other type of rice), uncooked
Sesame oil, for frying
Thumb size piece of fresh ginger, finely diced
2 x garlic cloves, finely diced

200g pumpkin, peeled and cut into 1/2cm cubes

100g fresh or frozen peas

INSTRUCTIONS:

1. Cook rice (please click here to see my post on how to cook Japanese rice).

2. Pour 1-2 tsp of sesame oil on a frying pan and turn the heat to medium. When the oil is hot add the garlic and ginger. Slowly cook for a few minutes on low/ medium heat.

3. Add the pumpkin cubes and continue to cook for another few minutes.

4. Season with salt and pepper. 

5. Turn the heat to medium/ high and add a few tbsp of water to allow the pumpkin to cook faster. When the water has almost reduced turn the heat to low/medium.

6. Add the peas, stir and continue to fry for a few more minutes.

7. In a large saucepan mix the hot cooked rice and pumpkin mix together and drizzle 1-2 tbsp of soya sauce evenly over the rice.

HOW TO EAT:

You can eat this dish as a main course or a side dish served with other dishes.

TIPS:

Try not to add too much soya sauce as it will over power the rest of the flavours.

WHY NOT:

Add king prawn or shrimp to this dish.

HALLOWEEN - ROASTED PUMPKIN SEEDS

This recipe is perfect to use when you have leftover pumpkin seeds during Halloween and the pumpkin season. Pumpkin seeds are full of nutritional benefits and not surprisingly a popular healthy snack in Japan. 

Japanese people don't celebrate Halloween however they have a Buddhist celebration called O-Bon (Festival of Souls) which is celebrated in July or August for three days. During this time they return to their hometowns as they believe that the souls of their ancestors will return home at this time. They welcome their ancestors home by placing lanterns outside their houses and offering food to them. 

Ingredients:
Leftover pumpkin seeds from one large pumpkin 
Rapeseed oil/ Vegetable oil

Seasoning options
1. Freshly ground salt & pepper
2. Cayenne pepper
3. Nana togarashi/ Shicimi togarashi (Japanese mixed seasoning available in Asian markets)

Instructions:
1. Wash the pumpkin seeds in water removing any pulp attached to the seeds.

2. Dry the pumpkin seeds using kitchen towel.

3. Season with a small bit of oil and your preferred seasoning option listed above. 

4. Place the seeds evenly on a baking tray in a preheated oven (150°C) for about 40 minutes when the seeds have a nice golden brown colour.

How to eat?
Serve as fingerfood at a party or eat as a healthy snack instead of peanuts or crisps.

Tips:
1. Try not to overcook the seeds as they will become hard and won't taste great.

2. Store in an airtight container for up to 5 days.

Why not:
Add the pumpkin seeds to a salad or rice.