Name: Pumpkin with pickled plum dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pumpkin, unpeeled, seeded; 1 japanese mint (shiso) leaf, finely shredded; Pickled plum dressing; 2 tablespoon secondary dashi; 1 tablespoon mirin; 2 teaspoon pickeld plum puree; 2 teaspoon japanese soy sauce; 1/4 teaspoon caster sugar

Ingredients

500 gram pumpkin, unpeeled, seeded

1 japanese mint (shiso) leaf, finely shredded

Pickled plum dressing

2 tablespoon secondary dashi

1 tablespoon mirin

2 teaspoon pickeld plum puree

2 teaspoon japanese soy sauce

1/4 teaspoon caster sugar

Method

Pumpkin with pickled plum dressing

1.Cut pumpkin into 2cm cubes. Peel around edges of skin, leaving small patch of skin on each cube. Run vegetable peeler along sharp edges to slightly round cube shape. Boil, steam or microwave pumpkin until tender. Drain; cool.

2.Meanwhile, make pickled plum dressing.

3.Lightly toss pumpkin with dressing. Serve sprinkled with shiso.

Pickled plum dressing

4.Combine ingredients in small bowl.

Use a combination of basil and mint leaves if you cannot find any japanese mint (shiso). You will need half a small jap pumpkin for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Pumpkin with pickled plum dressing

Pickled plum dressing

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