Sweet Potato and Kabocha Squash Yogurt Salad

Sweet Potato and Kabocha Squash Yogurt Salad

Add in kiwi fruit for sweetly sour refreshment!

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)


10 g (0.4 oz.)

a dash

1 tsp


100 g (3.5 oz.)

1 Tbsp

a dash

a dash

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Wet the sweet potato, place into a lidded microwave-safe container and heat for 90 seconds (600W, until soft enough to be poked through with a toothpick). After cooling, slice into 5 mm (0.04 in.) thick wedges.
  2. Wet the kabocha squash as well, and place this into a lidded microwave-safe container and heat in the same manner for 90 seconds in a microwave. After cooling, cut into approximately the same size as the sweet potato.
  3. While (1) and (2) are still hot, sprinkle on the salt and lemon juice.
  4. Place the raisins in warm water for 5 minutes, and then drain.
  5. Remove peels from the kiwi fruits, and slice into 1 cm (0.4 in.) wedges.
  6. Mix together ingredients from (A) to prepare the dressing, and pour this onto ingredients from (3), (4) and (5).

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