Pan fried pumpkin with a miso sauce (gluten free, vegan)

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I found it difficult to create pumpkin dishes – pumpkin is so beautifully tasty already, I don’t want to ruin its natural goodness.

Because pumpkin is so sweet, a bit of saltiness will enhance its flavor. Miso and pumpkin actually work quite well. It is also a very simple dish to prepare.

Pan fried pumpkin with miso sauce, gluten free

Ingredient

  • 3 thin (1.5cm thickness) pieces of pumpkin, approximately 100g each piece
  • 2 tbsp rice flour
  • 1 tsp miso paste
  • 1 tsp Dijon mustard
  • 1 tsp corn flour
  • cooking oil
  • a little green shallot (scallion / green onion), sliced, to garnish (optional)

Method

  • Cook the pumpkin in microwave,  for approx 3 minutes or until the pumpkin pieces are just cooked (but not soft)
  • Dust the pumpkin pieces with rice flour
  • Bring some cooking oil to medium heat in a frying pan; pan fried the pumpkin pieces until golden brown; transfer to a serving plate
  • In a bowl, add miso paste, Dijon mustard, corn flour and 3-4 tbsp of water, mix well; cook in a small sauce pan gently until the sauce thicken.
  • Serve the pumpkin warm with a little sauce on top; garnish with sliced green shallot (optional).

 

 

 

 

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