Steps

1. Remove seeds and pulp from 200g pumpkin, slice thinly to about 3mm width, and then julienne to about 3mm width.
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2. In a heatproof container, combine 1 tbsp Soy Sauce, 1/2 tbsp Mirin (Sweet Rice Wine), 1/2 tbsp Sugar, and 1 tsp Sesame Oil and mix.
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3. Mix the sliced pumpkin with the seasonings, cover with plastic wrap, and microwave at 600W for 1 minute 30 seconds.
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4. Remove from microwave and mix well.
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5. Remove plastic wrap and microwave again at 600W for 1 minute 30 seconds.
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6. Once the pumpkin is tender after microwaving, add 1 tbsp Toasted sesame seeds and a pinch of Salt to adjust the flavor.
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7. Remove seeds and pulp from 300g pumpkin, slice thinly to about 5mm width. [Key Tip!] It's more efficient to microwave the pumpkin whole and cut it later.
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8. Place the sliced pumpkin on a heatproof plate, cover with plastic wrap, and microwave at 600W for 2 minutes 30 seconds.
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9. Pat the surface moisture off the microwaved pumpkin with a paper towel.
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10. Cut the pumpkin into bite-sized pieces.
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11. Sprinkle appropriate amount of Salt and pepper on the cut pumpkin and coat with appropriate amount of All-purpose flour.
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12. Heat appropriate amount of Vegetable oil in a frying pan.
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13. Dip the pumpkin slices in 1 beaten Egg, coat with the egg mixture, and arrange them in the heated frying pan to cook.
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14. Flip when browned on one side.
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15. Remove from pan once both sides are nicely browned.
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16. Clean the frying pan and cook the remaining pumpkin slices in the same way.
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17. Use up the remaining egg mixture by dipping the already fried pumpkin slices in it again. [Key Tip!] Double dipping ensures all the egg is used and results in a delicious finish.
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18. Delicious on its own, but also great served with an aurora sauce made by mixing ketchup and mayonnaise.
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