Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise
Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, warm kabocha squash and mushroom salad with miso mayonnaise. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise is something that I’ve loved my entire life.

Learn how to make Warm Kabocha Squash Salad. Place greens and squash in a large bowl. Cut squash in half vertically and scoop Miso-glazed Kabocha Squash Recipe.

To begin with this particular recipe, we must first prepare a few components. You can cook warm kabocha squash and mushroom salad with miso mayonnaise using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise:
  1. Take 180 grams Kabocha squash
  2. Get 100 grams Mushrooms of your choice
  3. Take 1 tbsp ☆ Vegetable oil (or olive oil)
  4. Prepare 1 tbsp ☆ Cooking sake
  5. Get 1 ☆ Salt and pepper
  6. Get 1 tsp ★ Miso
  7. Prepare 1 tsp ★ Soy sauce
  8. Take 1 tsp ★ Mayonnaise
  9. Prepare 1 tsp ★ Vinegar

Miso: Your New (Probiotic) Secret Weapon Flavor Bomb. Miso, probably most familiar to Westerners in the form of miso soup, is a traditional Of Japanese origin, kabocha squash finds common ground with its winter squash kin as one of the most substantial sources of alpha-carotene and beta-carotene. Kabocha Squash Salad recipe that goes great with any Korean meal. High in beta-carotene, Kabocha Squash also has great health benefits so try making some!

Steps to make Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise:
  1. Cut half a kabocha squash into 8 pieces. Microwave in a heatproof container and microwave for 3 minutes at 600 W. When the pieces are soft, cut into easy to eat pieces.
  2. Heat oil in a pan over high heat. Stir fry the mushrooms for 30 seconds, then add the sake, salt and pepper, and stir fry to evaporate the water.
  3. Put the ★ in a bowl and combine. Add the kabocha squash and mushrooms to the bowl and mix well. Done!
  4. I also recommend"All-purpose! Assorted Sauteed Mushrooms". They're very handy to have on hand. - - https://cookpad.com/us/recipes/168166-all-purpose-sauteed-mushrooms

So, when I first encountered this Kabocha Squash Salad or Danhobak Salad at our local restaurant, I was not sure I was going to like it. Sweet golden kabocha squash salad (Japanese pumpkin) with sliced cucumber, crispy bacon, combined with Japanese mayo. One of my favorite fall ingredients is kabocha (sometimes called kabocha squash or Japanese pumpkin). I have many kabocha recipes that I want to share with you. Photo: Leigh Beisch; Styling: Dan Becker.

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