Boiled “shiokoji” (salted rice malt) pumpkin

How to make

1. 1

   Cut into bite-size pumpkin, and chamfered corners and hard skin.

2. 2

   Place ① into UNILLOY 22cm casserole, put “shiokoji” and water and mixed.

3. 3

   In order to finish it as nonstick, put the pumpkin with under the skin and braised 10 to12 minutes over low heat.

4. 4

   If a bamboo skewer insert straight through in, add light soy sauce and turn off the heat.