Early autumn. The sultry heat has not yet dispersed. Pumpkin season. It is made of babe pumpkins bought at the market, and it has a sweet feeling like a gooseberry. It is very suitable for this Japanese-style dish. At the same time, it is also a small dish that is especially suitable for wine, sweet mouth, not happy.
Pumpkins go to the clams and seeds and cut into pieces. The onion is cut into two and then cut transversely. The tomato is cut into chunks.
Place all materials evenly in the pan. Cover the lid and simmer for about 30 minutes until the pumpkin becomes soft and there is no flowing soup. (It is also possible to leave some soup, and it is also invincible for bibimbap or bread. See your personal preference~)
The prototype of this dish is in the MUJI earthenware recipe, which is slightly adjusted according to the actual situation. Watch out when the soup is half-dried, avoid the paste pot (don't ask me why). It is characterized by the use of the moisture of a whole tomato to cook, and the raisins that will eventually become chubby. Sweet and refreshing! Please note the other recipes [about the daily life of the earthen pot], but this dish feels that most pots are competent~