Pumpkin with Seaweed

With the grilled fish last night we also had this pumpkin dish which is a breeze to cook.
I used about 200g of pumpkin, left the skin on and just cut into one inch cubes.
I also used hijiki seaweed but as there is some controversial reports about this seaweed contain minute amount of inorganic arsenic, you can use a piece of kombu (kelp) or wakame just to get that taste of the sea.
Mix 2 T of soy sauce, 1 T mirin and 1 T of water into a heavy based pan. Heat the sauce and add the pumpkin.
Rinse and soak the seaweed before adding together with the pumpkin.
When boiling, lower heat and simmer until pumpkin soften.
Dish out and serve with a sprinkling of toasted sesame seeds.

This was how we had a Japanese meal without having to break the bank account nor the back cooking it...grilled fish, pumpkin and rice with these seasoned nori pieces. Plus lots of toasted sesame seeds sprinkled on the rice, shoyu for dipping and miso soup.

Get some pumpkin, fish and rice together. Lay the nori over and press down on both ends of the nori with the chopstick.

Press down both ends of the nori with the chopstick and use the chopstick to encircle the food with the nori.

Lift up the bundle of yumz.

And now, ready to pop into the mouth.

Of course wearing yukata and kneeling down for dinner too could help with the Japanese feel...;D

Jo