One of the most attractive ways to present a dish is in a whole dark-green kabocha pumpkin, with its surprise of bright orange flesh inside.

Karen Fuke of Hilo makes a delicious easy-kine main dish for her husband, Milton, using this approach. She mixes ground pork with assorted Japanese assorted pickled vegetables that are sold in many markets under the name Tokyo zuke.

Zuke (pronounced ZOO-kay) means pickled, and there are many varieties. Tokyo zuke is sweet and salty, containing small pieces of radish, eggplant, ginger, lotus root, sesame seeds and shiso leaves, with a soy sauce base.

Fuke fills the whole kabocha with the pork-and-pickles stuffing. After steaming, the entire pumpkin, even the green skin, is ready to slice and eat.

The flavors are typically Japanese and addictive with a perfect combination of rich pork, firm pumpkin and sweet and salty pickled vegetables.

Kabocha is treasured in Japan for its flavor and texture, and the skin is eaten, not discarded. It is believed to have been introduced by the Portuguese during the 16th century.

Any pork and zuke filling that doesn’t fit in your pumpkin can be steamed separately.

This three-ingredient recipe is so delicious, I think it should be named for the lady who created it.

FUKE ZUKE KABOCHA

By Karen Fuke

• 1 pound ground pork
• 1 (5.29-ounce) can Fukujinzuke pickled vegetables, also called Tokyo zuke, sold in the Asian aisle of supermarkets
• 1 whole kabocha pumpkin

Mix pork with Tokyo zuke and its liquid. Set aside.

Microwave whole kabocha about 4 minutes so it is easier to cut. Cut a round lid in the kabocha; discard seeds and strings, being careful not to break the bottom. Stuff with pork mixture.

Replace kabocha lid. Put any extra stuffing in a heat-proof bowl.

Steam kabocha 30 to 40 minutes, until pork is cooked. If you have a multilevel steamer, steam the extra pork mixture at the same time.

Slice kabocha and serve. Serves 4 to 6. Serve hot or at room temperature.

Nutritional information unavailable.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.