Best Advice to Cooking Yummy Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce
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To prepare an extraordinary Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce, below are the materials needed:
- Use 1/6 of Kabocha squash.
- Get 1/2 of Japanese sweet potatoes.
- Use 1 of Herbs (chervil etc.).
- Get of Pure Mentaiko Sauce.
- Provide 4 of Spicy mentaiko.
- Get 1/3 of Minced Japanese leek.
- Take 2 tbsp of Roasted sesame seeds (white).
- Get 2 tbsp of Pure sesame oil.
After preparing the materials, now you are ready to prepare your tasty Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce by following the instructions below:
- 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..
- 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..
- Remove the membranes from the spicy mentaiko, and mix with the other ingredients for the "Pure Mentaiko Sauce.".
- Briefly mix Step 2 with the Step 3 sauce..
- Serve Step 5 on a plate, and garnish with herbs..
The skin is edible and packed with fiber, the 'meat' soft like a butternut but bright orange and sweet like a sweet potato. Most of the carbs come from the natural sugars in kabocha. There's fewer carbs in kabocha squash compared to butternut squash and sweet potatoes. If you're watching your carb intake, kabocha squash would be a better option than butternut squash or sweet potatoes. Carb Comparison of kabocha squash to butternut squash and sweet potatoes: Roasted kabocha squash is a lightly sweet and savory side dish that's easy to prepare.
Recipe : Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce
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step by step to make Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce
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