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.
Story Behind this Recipe
This is not a normal simmered dish. I wanted to create a dish that kids will enjoy using a seasonal kabocha squash and Japanese sweet potato, and I arrived at this recipe. Microwaving them makes this dish easy to make. The spicy, rich, and delicious pure mentaiko sauce brings out the natural delicious flavor in the ingredients!
Soaking the Japanese sweet potato in water after cutting reduces the bitterness and prevents it from changing colour. The kabocha squash skin is hard, so please be careful when you cut it. Please check the hardness of the kabocha squash and Japanese sweet potato while microwaving, and adjust the microwaving time accordingly.