Sweet Potato and Kabocha Squash Salad
Combining delicately sweet honey with umami-rich cream cheese
15min
234kcal
158mg
- Nutrition facts are for one serving.
- Cooking times may differ depending on squash peel thickness and size. Please adjust according.
Ingredients(Servings: 2)
Directions
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Cut the sweet potato into 1.5 cm (0.6 in.) cubes, and place in water. Cut the kabocha squash into 1.5 cm (0.6 in.) cubes. Cut the cream cheese into 1 cm (0.4 in.) cubes.
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Place the sweet potato, kabocha squash and 200 ml (6.8 fl. oz.) of water into a small pot over medium heat, and once boiling turn to low, cover with a lid and simmer for 10 minutes. Drain any remaining water, add the soy sauce and gently simmer until the cooking liquid boils down, then turn the heat off.
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Add in the honey and cream cheese and combine all together. Serve into dishes, and sprinkle with the toasted almond slices.
Cooking Basics
Sweet potatoes - removing starch
To remove excess starch, place cut sweet potatoes into cold water making sure the cut surfaces are submerged. This step is especially recommended for "kinton" (Japanese-style mashed sweet potato) and other lightly seasoned dishes where a delectable color is desired. Soaking time of about 5 minutes is sufficient.
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