Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce

Kabocha Squash and Japanese Sweet Potato with Mentaiko Sauce

This dish is cooked in a microwave and will be ready in 15 minutes! It's a quick, rich and delicious dish that has pure mentaiko sauce made with pure sesame oil.

Ingredients: 4 servings

Kabocha squash
Japanese sweet potatoes
Herbs (chervil etc.)
as needed
Pure Mentaiko Sauce
Spicy mentaiko
about 4
Minced Japanese leek
Roasted sesame seeds (white)
2 tablespoons
Pure sesame oil
2 tablespoons


1. 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.
2. 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.
3. Remove the membranes from the spicy mentaiko, and mix with the other ingredients for the "Pure Mentaiko Sauce."
4. Briefly mix Step 2 with the Step 3 sauce.
5. 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!