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July 15, 2007

Hotful cooking of pork and pumpkin

July 15, 2007 06:37 PM | cooked , main , meat , recipes , vegetable & fruit

Hotful cooking of pork and pumpkin Image*Outline
Cooking of the pumpkin that the sweetness of the pumpkin and the sharp taste of the cayenne pepper stimulate each other. Delicious is drawn out from pork without using the seasoning soup.

Hotful cooking of pork and pumpkin Image*Ingredients
Pork: 50-100g

Scallion: 1/2

Red cayenne pepper:1


Soy sauce:1 big spoon

Mirin:2 teaspoons

Miso:1 big spoon

Oil:Proper quantity

1:The seed etc. are taken, and the pumpkin is cut in the thickness of about 7mm. The scallion is cut diagonal and thinly. The seed is taken, and a red cayenne pepper is cut in subdivision. Pork is cut in the unit size.

2:It is possible to hurt by paving oil in the frying-pan and putting a red cayenne pepper and the scallion in the low flame.

3:When the fire lightly passes to '2', it stir-fries with the high heat adding pork.

4:When the fire passes to '3', and the color of pork changes, it stir-fries further adding the pumpkin. It stir-fries until the fire passes to the pumpkin (The color changes somewhat).

5:Water, the soy sauce, and the mirin are added to '4', and it cooks it for about 8 minutes.

6:It lives additionally in the miso though the boiling soup of '5' and entertainment. It cooks it until the boiling soup disappears as the miso gets twisted in detail evenly while mixing it.


1:A red cayenne pepper and the Welsh onion are added before the frying-pan becomes hot, and it begins to stir-fry. Please do not scorch the Welsh onion.

2:If water etc. are added, you may cap it to the frying-pan.

3:It might be also good that the cayenne pepper makes to folding twice and adds, and soaks only the sharp taste in detail the other like being large.

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