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	Recipe

DEEP-FRIED PUMPKIN AND PORK (2 dishes)

(Japanese)

INGREDIENTS (4 servings):

400 g pumpkin ("kiku-kabocha"), starch ("katakuriko"), 1 egg white, dry glutinous rice flour ("shinbikiko")
(A): 500 ml fish, kelp-flavored stock ("nidashijiru"), 3 tablespoons sugar, 2 tablespoons sweetened cooking "sake" ("mirin"), 1/2 teaspoon salt

1. Remove pumpkin seeds and clean inside. Cut into 3 cm cubes. Remove skin (except central portion each cube).
2. Place pumpkin in pot and add solution (A). Cover and simmer until flavored.
3. Coat pumpkin with starch, then egg white, then glutinous rice flour. Heat oil to 360F (180C) and deep-fry.

300 g pork (leg portion), 4 tablespoons soy sauce ("shoyu"), 2 tablespoons sweetened cooking "sake," starch, oil for deep-frying

1. Cut pork into 4 cm-long strips. Marinate in soy sauce and sweetened cooking "sake" for about 20 minutes.
2. Coat with starch. Heat oil to 360F (180C) and deep-fry until crisp.

calories: 451 kcal, protein: 20.2 g, fat: 23.6 g, carbohydrate: 44.4 g, fiber: 1.2 g, calcium: 35 mg, iron: 2.1 mg, sodium: 1,249 mg, potassium: 641 mg, vitamin A: 470 IU, vitamin B1: 1 mg, vitamin B2: 0.4 mg, vitamin C: 40 mg, salt: 3.4 g