RECIPE: Pumpkin and Broccoli Salad with Yuzu Sesame Sauce

This warm Japanese-style salad pairs tender steamed pumpkin and broccoli with a rich, nutty sesame sauce — brightened with Honey Yuzu Peels and a hint of Yuzu Zest Powder. It's a simple, nourishing side dish that’s best served straight from the pot while the vegetables are still warm and the sauce coats every piece.

Servings: 2

Ingredients:

• ¼ pumpkin

• ½ broccoli

Sauce:

• Honey Yuzu Peels* (desired amount)

• 1 Tbsp beet sugar (can substitute with brown sugar) 

• 2 tsp sesame and kinako brown rice jam* (can substitute with sugar to taste)

• 2 tsp soy sauce*

• 3 Tbsp ground sesame seeds (adjust to taste)

• Yuzu Zest Powder* (optional)

Instructions:

1. Bring water to a boil in a steamer and a pot.

2. Cut the pumpkin into 1 inch (2.5cm) cubes with the skin on. Cut the broccoli into bite sized pieces.

3. Place the pumpkin in the steamer and steam for 6 mins. Place the broccoli into boiling water and boil for 2-3 mins.

4. Separately, combine the beet sugar and sesame and kinako brown rice jam. Add the soy sauce and mix well. Add the ground sesame seeds and mix. Lastly, finely chop the Honey Yuzu Peels, add and mix. This mixing method helps prevent lumps from forming.

5. Once the pumpkin and broccoli are cooked, drain in a colander.

6. While the pumpkin and broccoli are still hot, mix with the sauce from step 4 and serve. 

Tips:

• Adjust the steaming time depending on how cooked the pumpkin is.

• After boiling the broccoli, do not put them in water. Drain them in a colander instead and let them cool naturally to prevent them from becoming soggy.