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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy. | 2. Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead. | 3. Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese pumpkin	2	lbs		806.9352	0.0	179.5204	4.5333
shrimp	1	tablespoon		-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
soy sauce	1	tablespoon	low sodium	8.48	0.7888	1.3024	0.0912
water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.