Japanese Pumpkin Salad with Sesame Seed and Pure Soy Sauce Dressing
This dish can be served as a gorgeous appetizer salad. You normally combine dressing with pumpkin when making a Japanese pumpkin salad, but this recipe pours the sauce over the salad when you serve, for ornamentation. Use "REGULAR SOY SAUCE" to add flavor and to bring out the sweetness of the pumpkin.
PREPARATION
- Cut Japanese pumpkin (or buttercup squash) into bite-size chunks. Chop parsley finely.
- Put the pumpkin in a bowl, cover with plastic wrap, and microwave (500w) for 4-5 minutes. Mash while hot, and mix with salt.
- In a separate bowl, combine mayonnaise, milk, white sesame seed paste, "REGULAR SOY SAUCE", and pepper.
- Dish up STEP2, pour STEP3 from top, and sprinkle parsley.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 85 Calories |
| Sodium (1 serving) | 1.3 g |
| Author | IGARASHI's |
Ingredients
1/8 teaspoon Salt
as needed Parsley
1 tablespoon Mayonnaise
1/2 tablespoon Milk
2 teaspoons White sesame seed paste
1 teaspoon REGULAR SOY SAUCE
as needed Pepper
PREPARATION
- Cut Japanese pumpkin (or buttercup squash) into bite-size chunks. Chop parsley finely.
- Put the pumpkin in a bowl, cover with plastic wrap, and microwave (500w) for 4-5 minutes. Mash while hot, and mix with salt.
- In a separate bowl, combine mayonnaise, milk, white sesame seed paste, "REGULAR SOY SAUCE", and pepper.
- Dish up STEP2, pour STEP3 from top, and sprinkle parsley.
