Sweet Potato and Kabocha Squash Salad

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Kikkoman Less Salt Soy Sauce

Cooking Time

15 mins

Category

Salada

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Ingredients

Sweet potatoes 100 g [100g]
Kabocha squash(Japanese pumpkin) 100 g [100g]
KIKKOMAN Less Salt Soy Sauce 1 tsp(s) [5.6g]
Cream cheese 50 g [50g]
Honey 1 tbsp(s) [22g]
Almonds(sliced) 1 tbsp(s) [5g]
  1. Cut the sweet potatoes into 1.5 cm (0.6 in.) cubes, and place in water. Cut the kabocha squash into 1.5 cm (0.6 in.) cubes. Cut the cream cheese into 1 cm (0.4 in.) cubes.
  2. Place the sweet potatoes, kabocha squash and 200 ml (6.8 fl. oz.) of water into a small pot, after boiling turn down to low, cover with a lid and allow to simmer for 10 minutes. Drain any remaining water, add the soy sauce and gently simmer until the cooking liquid boils down, then turn the heat off.
  3. Add in the honey and cream cheese and combine all together. Serve the salad in dishes, sprinkled with toasted almond slices.
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