How to Make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce in 29 Minutes for Mom

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, kabocha squash and japanese sweet potato with mentaiko sauce. It is one of my favorites. For mine, I’m gonna 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 favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce is something which I’ve loved my whole life.

Instead of potatoes, these special croquettes are made with mashed kabocha and browned onions and then breaded in panko You could use tonkatsu sauce in place of the okonomiyaki sauce, which is slightly sweeter. 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. Some even describe the flavor as close to roasted chestnut.

To get started with this particular recipe, we have to 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 that.

Ingredients

The ingredients needed to make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce:

1. Take 1/6 Kabocha squash
2. Get 1/2 Japanese sweet potatoes
3. Make ready 1 Herbs (chervil etc.)
4. Make ready Pure Mentaiko Sauce
5. Make ready 4 Spicy mentaiko
6. Take 1/3 Minced Japanese leek
7. Get 2 tbsp Roasted sesame seeds (white)
8. Make ready 2 tbsp Pure sesame oil

Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. This is not a normal simmered dish. If you boil the potatoes and then run them through an egg slicer, they're easy to mash. Peel the potatoes while still hot.

Instructions

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.

Cooking with Kabocha Squash, the Japanese Pumpkin. Naturally sweeter than butternut squash, the bright yellow flesh is also denser than traditional pumpkins - think of a lovechild somewhere between a sweet potato and a pumpkin. Here are several Japanese recipes for kabocha squash from soup to tempura and more. 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). Turkey Gravy Cranberry Sauce Sweet Potatoes Stuffing Potatoes Green Beans Side Dishes & Salads Pie View All. [Photograph: Shao Z].

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