Bacon(sliced) 100 g (3.5 oz.)
Kabocha squash(Japanese pumpkin) 200 g (7.1 oz.)
Onion 1/2 bulb
Del Monte Whole Kernel Corn 100 g (3.5 oz.)
Vegetable oil 1 Tbsp
Soy Sauce 1 & 1/2 Tbsp
Parsley(minced) as desired
Cut the bacon into 1.5 cm (0.6 in.) widths. Quarter the kabocha squash into 1 cm (0.4 in.) thick and 4 cm (1.6 in.) long pieces, and slice the onion into 5 mm (0.2 in.) wedges.
Arrange the pumpkin slices into a lidded heat-safe container and microwave (600 W) for about 3 minutes.
Heat the oil in a fry pan and sauté in order the bacon, onion and corm, add in (2) and sauté all together.
Add and sauté in the light color soy sauce. Serve on dishes and sprinkle with parsley.