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This is a pumpkin dish that goes well with rice!✨

Hokkaido is the largest producer of pumpkins in Japan.

"Ebisu Pumpkin," which is often seen in Souver, is a standard cultivar that is the most cultivated in Hokkaido. It is characterized by its fluffy texture and hard to boil down.

Did you know that there are other varieties called "brand pumpkins"?

"Kuriyutaka" has a strong sweetness like chestnuts

The skin is white and thick "snow makeup pumpkin"

There are many other things that make you want to eat and compare. Please try making it with your favorite pumpkin.

"Sweet and spicy fried pumpkin"

Quantity: 2-3 servings

Material:

Pumpkin (net) 250g

Sesame oil tablespoon 2

~ Seasoning ~

soy sauce tablespoon 1

Liquor tablespoon 1

mirin tablespoon 1

Sugar 1 tsp

Black sesame

How to make:

① Cut the pumpkin into pieces that are easy to eat with a thickness of 5 mm. Combine the seasonings.

② Heat sesame oil in a frying pan, add pumpkin, cover and cook over low heat for 4 minutes on each side

Bake, remove the lid and turn to medium heat to brown.

③ Add seasoning and simmer until a little water remains.

④ Serve in a bowl and sprinkle with black sesame seeds.

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# easy # recipe The Savings Recipe The Pumpkin Recipe

2025/12/14 Edited to

北海道はかぼちゃの生産量が国内トップで、特に「えびすかぼちゃ」や「雪化粧かぼちゃ」などのブランド品種が人気です。雪化粧かぼちゃは皮が白く肉厚で甘みが強いのが特徴で、そのまま蒸したり煮物にしても美味しいですが、甘辛炒めにすると一層引き立ちます。私も以前、雪化粧かぼちゃを使って甘辛炒めを作ったことがあります。5mm厚に切ってごま油でじっくり焼くことで、外は香ばしく中はホクホク。調味料のしょうゆやみりん、砂糖のバランスが甘さとコクを出して、ご飯のおかずとして家族に好評でした。黒ごまを振ることで風味が増し、彩りも綺麗になりました。普段のかぼちゃ料理から一歩進んで、北海道らしい品種を楽しみながら、自分好みの味付けを見つけてみてください。甘辛い味が好きなら、ピーマンや豚肉を加えたアレンジもおすすめです。また、北海道の郷土料理である「かぼちゃ団子汁」も冬のあったかメニューとして人気があるので、季節に合わせていろいろな調理法を楽しんでみてはいかがでしょうか。

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