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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, warm kabocha squash and mushroom salad with miso mayonnaise. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Warm Kabocha Squash and Mushroom Salad with Miso Mayonnaise is something that I have 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 have to prepare a few components. You can have 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. Get 180 grams Kabocha squash
  2. Prepare 100 grams Mushrooms of your choice
  3. Take 1 tbsp ☆ Vegetable oil (or olive oil)
  4. Make ready 1 tbsp ☆ Cooking sake
  5. Take 1 ☆ Salt and pepper
  6. Make ready 1 tsp ★ Miso
  7. Take 1 tsp ★ Soy sauce
  8. Take 1 tsp ★ Mayonnaise
  9. Make ready 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.

So that’s going to wrap it up with this exceptional food warm kabocha squash and mushroom salad with miso mayonnaise recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!