baked panko pumpkin — bent street kitchen

Name: baked panko pumpkin — bent street kitchen
Cuisine: Asian, Japanese
Ingredients: 16 x .5 cm slices of peeled Kent pumpkin; 4 t grape seed oil; 4 t light soy sauce; 4 t honey; 4 pinches of salt; 4 T panko (Japanese bread crumbs); Or - oil plus panko and whatever herbs and spices, plus balsamic vinegar or lemon juice in a bowl

4 steps

Who doesn't love tempura? It's crunchy and melts in your mouth especially when it's freshly cooked. But I've only tried to make it once because I try to steer away from cooking deep-fried food.  When I saw the photo of Maori Murota's recipe of "baked pumpkin" in her book "

Updated at: Tue, 15 Aug 2023 21:05:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories474 kcal (24%)

Total Fat33 g (47%)

Carbs42.5 g (16%)

Sugars28.6 g (32%)

Protein4.3 g (9%)

Sodium1755.1 mg (88%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Kent pumpkin

16 x .5 cm slices, peeled

4 tgrape seed oil

4 tlight soy sauce

4 thoney

4 pinchessalt

4 Tpanko

Japanese bread crumbs

oil

plus panko and whatever herbs and spices, plus balsamic vinegar or lemon juice in a bowl

Instructions

Step 1

Preheat the oven to 180°C. Line a shallow oven tray with baking paper.

Step 2

Mix oil, soy sauce, honey and salt in a bowl that's large enough to toss the pumpkin slices into. Add pumpkin slices, making sure each piece is well coated with the oil mixture. Place the pumpkin slices on the baking tray and sprinkle with panko. Bake for 10 mins, until tender.

Step 3

Serves 4.

Step 4