Sweet Potato and Kabocha Squash Salad

Combining delicately sweet honey with umami-rich cream cheese

Cooking time

15min

Calories

234kcal

Sodium

200mg

Nutrition facts are for one serving.
Cooking times may differ depending on squash peel thickness and size. Please adjust according.

Ingredients(Servings: 2)

Directions

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.
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.
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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