Iron Chef Shellie
 

Kabocha Soup & Ham to Cheese no Katsu

The perfect dish for winter down here in Melbourne! I usually love a toastie with my pumpkin or tomato soup, so I paired this one with a ham & cheese katsu. It’s coated in panko and deep-fried… so it still counts as a toastie, right?

This blog post is part of my special series to journal the Umai cookbook, from cover to cover :)

Cooking Umai – Cover to Cover

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Kabocha Soup & Ham to Cheese no Katsu

You can’t beat a bowl of pumpkin soup in winter, and this one’s no exception, quick, easy, and so satisfying. I swapped the usual toastie for the ham and cheese katsu from the izakaya at home section of the book. Same energy, just a little crispier and way more fun.

I’ve been talking myself out of buying this tempura kit (pictured below) from Minimaru, but when they recently had a sale, I snapped one up. I’ve used it quite a few times already and love it!

Chapter: Easy Lunches & Izakaya at Home
Page: 47 (kabocha soup) & 157 (ham to cheese no katsu)
Ingredient Total: 6 & 6
Make it again? Yes & yes

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Kabocha Soup & Ham to Cheese no Katsu

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Shellie Froidevaux

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