Recipe

Japanese pumpkin curry

  • 40 mins cooking
  • Serves 4
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Ingredients

Japanese pumpkin curry
  • 1/4 medium jap pumpkin
  • 1/3 cup (50 grams) plain flour
  • 6 eggs
  • 1 1/2 cup (225 grams) panko (japanese) breadcrumbs
  • 1 cup (200 grams) medium grain white rice
  • 1 1/4 cup (310 millilitres) water
  • 1 teaspoon salt
  • 2 tablespoon vegetable oil
  • 1 brown onion, thinly sliced
  • 100 gram medium-hot japanese curry mix
  • 2 1/2 cup (625 millilitres) water, extra
  • 1 cup (150 grams) shelled edamame
  • 1 teaspoon black or toasted white sesame seeds

Method

Japanese pumpkin curry
  • 1
    Cut pumpkin into four 2cm thick wedges. Remove seeds and skin. Steam pumpkin 10 minutes or until tender, turning halfway. Pat pumpkin pieces dry with absorbent paper.
  • 2
    Toss pumpkin in flour; shake off excess. In a shallow bowl, lightly beat two of the eggs; dip pumpkin into egg, then coat in breadcrumbs. Place on a baking-paper-lined oven tray.
  • 3
    In a medium saucepan, bring rice water and salt to the boil over high heat. Cover with a tight-fitting lid; cook over low heat 8 minutes or until rice is tender. Remove from heat.
  • 4
    In a medium saucepan, meanwhile, heat half the oil over medium; cook onion, stirring, 3 minutes or until softened. Stir in curry mix and the extra water; cook 5 minutes. Stir in edamame; cook 2 minutes or until heated through.
  • 5
    In a small saucepan, place remaining eggs and enough cold water to cover. Bring to the boil, stirring, to centre the yolks. Simmer, uncovered, 2 minutes for soft-boiled. Drain; rinse eggs under cold water until cool enough to handle. Peel eggs.
  • 6
    In a large frying pan, heat remaining oil over medium; cook pumpkin 2 minutes each side or until golden.
  • 7
    Fluff rice with a fork. Divide rice between serving bowls; spoon curry to the side. Top with pumpkin and torn eggs; sprinkle with seeds.

Notes

Both Japanese curry mix and frozen edamame (soy beans in the pod) are available from Asian supermarkets. You will need to shell about 300g (9½ ounces) frozen edamame in the pod for this recipe.

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