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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, kabocha squash and japanese sweet potato with mentaiko sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Instead of potatoes, these special croquettes are made with mashed kabocha and browned This Japanese pumpkin croquette recipe includes the dipping sauce made from an equal mixture of bottled okonomiyaki sauce and ketchup. Sweet KABOCHA absorbs the juicy taste of the minced pork. Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin.

Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce is something which I have loved my whole life.

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

The ingredients needed to make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce:
  1. Make ready 1/6 Kabocha squash
  2. Prepare 1/2 Japanese sweet potatoes
  3. Get 1 Herbs (chervil etc.)
  4. Make ready Pure Mentaiko Sauce
  5. Prepare 4 Spicy mentaiko
  6. Take 1/3 Minced Japanese leek
  7. Take 2 tbsp Roasted sesame seeds (white)
  8. Make ready 2 tbsp Pure sesame oil

Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and Just love these autumn colors and flavors. (top left) Japanese sweet potatoes ( satsuma-imo) ; (top right). Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these days. I say that because I see these two ingredients everywhere - actually to the point where I am tired of seeing them as the 'featured' ingredient in a dish. The kabocha squash flavor is very subtle, and it's the perfect compliment to the yukon gold potatoes.

Steps 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.

Kabocha is a delicious type of pumpkin that is used a lot in Japanese cooking. We teach you how cook it combined with an Ankake sauce! What is different from normal pumpkin/squash is the texture of the Kabocha. It has a potato-esque feel to it, but is much sweeter (and tastier!) Roasted kabocha squash is very sweet, similar to roasted chestnuts & sweet potatoes. Kabocha is also known as Japanese pumpkin or Korean There's fewer carbs in kabocha squash compared to butternut squash and sweet potatoes.

So that’s going to wrap it up with this special food kabocha squash and japanese sweet potato with mentaiko sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!