Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce
Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, kabocha squash and japanese sweet potato with mentaiko sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have kabocha squash and japanese sweet potato with mentaiko sauce using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce:
  1. Take 1/6 Kabocha squash
  2. Make ready 1/2 Japanese sweet potatoes
  3. Make ready 1 Herbs (chervil etc.)
  4. Make ready Pure Mentaiko Sauce
  5. Get 4 Spicy mentaiko
  6. Take 1/3 Minced Japanese leek
  7. Prepare 2 tbsp Roasted sesame seeds (white)
  8. Prepare 2 tbsp Pure sesame oil
Instructions to make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce:
  1. Remove the seeds and fibrous center from the kabocha squash and cut into bite-sized pieces. Cut the Japanese sweet potato into 2 cm thick round slices. Soak in water for about 1 minute and drain the excess water.
  2. Place the Step 1 kabocha squash and Japanese sweet potato on a heatproof plate, cover with plastic wrap, and microwave for about 5 minutes at 500 W.
  3. Remove the membranes from the spicy mentaiko, and mix with the other ingredients for the "Pure Mentaiko Sauce."
  4. Briefly mix Step 2 with the Step 3 sauce.
  5. Serve Step 5 on a plate, and garnish with herbs.

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