Hokkaido Pumpkin & Zeni Fu
1 small Orange Hokkaido Pumpkin
Zeni Fu (3 pieces per person)
Fresh Ginger (just to flavour, not to eat!)
1 ½ tbsp Shoyu
1 ½ tbsp Mirin
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Place peeled, sliced ginger in a heavy based saucepan
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Deep fry Zeni Fu for 1 minute, drain on kitchen roll and put a layer of fu on top of the ginger
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Add 1 ½ tbsp Yamaki Shoyu and 1 ½ tbsp Mirin (tamari can be used instead of shoyu)
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Cover the Fu with water
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Slice the pumpkin into small chunks and put on top of the fu
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Bring to the boil and simmer until the pumpkin is very soft (keep a lid on the pan)
Serve with Lundberg Golden Rose, medium grain rice and stir fried broccoli
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