Ingredients:

For the Pumpkin:
7/8 lb pumpkin (kiku-kabocha)
Starch (katakuriko)
1 x egg white
Dry glutinous rice flour (shinbikiko)

Cooking Solution:
2 1/8 cup kelp-flavored fish stock (nidashijiru)
3 tbs sugar
2 tbs sweetened cooking sake (mirin)
1/2 tsp salt

For The Pork:
2/3 lb pork (leg portion)
4 tbs soy sauce (shoyu)
2 tbs sweetened cooking sake (mirin)
Starch
Oil for deep-frying

Methods:

* For the pumpkin: Remove pumpkin seeds and clean inside. Cut into 1-inch cubes. Remove skin (except central portion each cube).
* Place pumpkin in pot and add cooking solution. Cover and simmer until flavored.
* Coat pumpkin with starch, then egg white, then glutinous rice flour. Heat oil to 360 degrees and deep-fry.
* For the pork: Cut pork into 1 1/2-inch-long strips. Marinate in soy sauce and sweetened cooking sake for about 20 minutes.
* Coat pork with starch. Heat oil to 360 degrees and deep-fry until crisp.

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