Japanese Kakiage with Yuzu-Pon Sauce

Kabocha pumpkin is one of my favourite Japanese vegetables – it is a versatile ingredient that goes well in both savoury and sweet dishes. The skin is edible, tastes delicious and is full of nutrients, so do not throw it away! In Japan it is socially unacceptable to be wasteful - the exclamation mottainai in Japanese translates as ‘Don’t be wasteful!’ and refers not only to the wastefulness of food and other resources but also thoughts and action. I always prepare this kakiage when m