Pumpkin rubbing
The pumpkin you use is fine with the remaining parts when chamfered or leftovers that are too small to make into a stew. It's delicious even when it's hot or cold.
How to make it
1
Put salad oil in a frying pan and heat it. Add pumpkin and stir-fry, and when it's softened a little, add butter. Adding butter from the beginning will likely burn easily, so add it halfway through. Fry over high heat, as if torn with oil.
2
Add kelp broth or water to a frying pan, and add consomme while enjoying the flavor. Turn to medium heat and simmer for about 8 minutes, mixing in a wooden spoon.
3
Remove from the heat and place it in a blender while it's hot to make it smooth. Place in a bowl and topped with fresh cream and chopped clams.
Ingredients for 3 people
-
- Excluding pumpkin
- 300g
-
- Salad oil
- 1/2 tbsp
-
- butter
- 30g
-
- kelp dashi water
- 400cc
-
- Consomme soup
- 2 tbsp
-
- Fresh cream
- Appropriate amount
-
- Asatsuki
- Appropriate amount
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