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Kabocha Squash And Japanese Sweet Potato With Mentaiko Sauce Recipe

Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce Recipe
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Serving : 4
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Prepare the ingredients before making Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce in your home. Then, follow these steps below to serve Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce for your family or friends.

Ingredients: Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce

  • 1/6 Kabocha squash
  • 1/2 Japanese sweet potatoes
  • 1 Herbs (chervil etc.)
  • Pure Mentaiko Sauce
  • 4 Spicy mentaiko
  • 1/3 Minced Japanese leek
  • 2 tbsp Roasted sesame seeds (white)
  • 2 tbsp Pure sesame oil

How to Make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Remove the membranes from the spicy mentaiko, and mix with the other ingredients for the "Pure Mentaiko Sauce."
  • Step 4
  • Briefly mix Step 2 with the Step 3 sauce.
  • Step 5
  • Serve Step 5 on a plate, and garnish with herbs.
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