Mashed Pumpkin and Candy Potato Salad

Mashed Pumpkin and Candy Potato Salad shouldn’t be a standard Japanese dish, however I used dashi inventory, soy sauce, and Kewpie mayonnaise to offer it a Japanese flavour. The pure sweetness of each greens and the creamy texture are so addictive. It’s a nice different to mashed potatoes.

Pumpkins and candy potatoes go properly with virtually any kind of dish. They’re usually in contrast towards one another from a diet perspective for the reason that flesh has the same color and texture, and each greens are nice for mashing.

There are notable dietary variations between the 2. For instance, candy potato is greater in energy, carbohydrates, and sugar than pumpkin, so it appears to be like like pumpkin is a more healthy vegetable. However candy potato is greater in fibre, vitamin A, and magnesium than pumpkin. So, by mashing each of them, I get the excessive diet of each of those!

Mashed Pumpkin and Candy Potato Salad is often served as a facet, but it surely additionally appears to be like nice as a finger meals.

Purchase little canapé cups from a grocery store or make your personal cups and squeeze the Mashed Pumpkin and Candy Potato into every cup utilizing a piping bag. Don’t they give the impression of being fairly?

What’s in my Mashed Pumpkin and Candy Potato Salad

• Pumpkin, peeled and reduce into bite-size cubes
• Candy potato, peeled and reduce into bite-size cubes
• Dashi inventory
• Sugar
• Soy sauce
• Salt and pepper
• Kewpie mayonnaise

Topping

• Lime zest or white sesame seed for garnish (elective, not within the photograph above)

If potential, use a Japanese pumpkin known as kabocha squash. Kabocha squash is known as ‘kabocha’ (かぼちゃor 南瓜) in Japan and it means pumpkin. The flesh of kabocha squash is yellowish orange and it’s recognized for its candy, dense flesh and darkish pores and skin. It’s a lot smaller in dimension than different pumpkins, and the pores and skin is softer and simpler to peel.

The flesh of different pumpkins turns into mushy and moist when cooked, however kabocha squash turns into dry and starchy like potatoes, which is ideal for a mash.

I believe I discovered a kabocha squash at an Asian grocery retailer close to my house. It merely indicated ‘pumpkin’ in English and ‘南瓜’ in Chinese language, which didn’t give me a transparent indication that it was kabocha. The vegetable is probably not a real Japanese kabocha squash, but it surely actually seemed just like kabocha. After I reduce it open, I used to be satisfied that it was kabocha.  See the yellowish flesh inside.

I talked about Japanese candy potatoes in my publish, Candied Candy Potato (Daigaku Imo).  The flesh of the Japanese candy potato turns into deep yellow like chestnuts when cooked. I made immediately’s dish utilizing Japanese pumpkin and Japanese candy potato that I purchased from a Japanese grocery retailer. See the color of the mash is yellow.

Methods to Make Mashed Pumpkin and Candy Potato Salad

1. Put the pumpkin and candy potato items, sugar, dashi inventory, and soy sauce in a saucepan, and convey it to a boil.
2. Scale back the warmth to simmer and cook dinner for about 8 minutes with a lid on till the greens are cooked by way of.
3. Drain, and mash or purée the pumpkin and candy potato items.
4. When the mashed pumpkin and candy potato cools down, add mayonnaise, salt and pepper. Combine properly.
5. Serve at room temperature or chilled with both lime zest or sesame seeds as a topping.

If you need to have a little bit of texture within the mash, use a fork to mash the vegetable items, in any other case use a blender or a meals processor and make a easy mash.

Left: Mash with a little bit of texture. Proper Easy mash.

To serve Mashed Pumpkin and Candy Potato in small canapé cups, you must make a easy mash in order that the mash can get by way of the nozzle of your piping bag.

Mashed Pumpkin and Candy Potato Salad can preserve for about 3 days within the fridge. It’s an ideal facet dish in addition to finger meals. You may also freeze Mashed Pumpkin and Candy Potato as much as 1 month. It’s higher to not combine the mayonnaise in in case you are freezing.

Yumiko

Mashed Pumpkin and Candy Potato Salad

Mashed Pumpkin and Candy Potato Salad shouldn’t be a standard Japanese dish, however I used dashi inventory, soy sauce, and Kewpie mayonnaise to make it a Japanese-style salad. The pure sweetness of each greens and the creamy texture are so addictive. It’s a nice different to mashed potatoes.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Appetiser, Salad

Delicacies:

Japanese

Key phrase:

Japanese pumpkin salad, Mashed pumpkin, mashed candy potato, pumpkin salad

Serves: 2 as a facet or salad

Creator: Yumiko

Elements (tbsp=15ml, cup=250ml)

• 250g/8.8oz
  pumpkin
  , seeds eliminated and peeled (notice 1)
• 200g/7.1oz
  candy potato
  , peeled (notice 1)
• 200ml/6.8fl oz
  dashi inventory
• 1
  tsp
  sugar
• 1
  tsp
  soy sauce
• 1
  tbsp
  Kewpie mayonnaise
• 2
  pinches
  salt
• 2
  pinches
  pepper

Serving (elective)

• Lime zest
  or black sesame seeds
• Salad leaves
  if serving as salad
• Canapé cups
  if serving as finger meals

Directions

1. Lower pumpkin and candy potato into about 2.5cm/1” cubes.

2. Place the pumpkin and candy potato items, dashi inventory, sugar, and soy sauce in a saucepan. Deliver it to a boil.

3. Scale back the warmth to simmer and cook dinner for about 8 minutes (notice 2), with a lid on, till a bamboo stick can get by way of the chunkiest a part of the vegetable items. Drain properly.

4. Whereas the greens are nonetheless scorching, mash the vegetable items utilizing a fork (if you wish to have some texture within the mash), or use a blender/meals processor to purée it in order that the mash turns into easy.

5. Add mayonnaise, a pinch of salt, and a pinch of pepper. Combine properly.

6. Style check to examine the flavour. Regulate the flavour with the remaining salt and pepper.

7. If serving as a salad, place a few salad leaves on a serving plate/bowl, then put the mash on the leaves, topped with lime zest or sesame seeds.

8. If serving as a facet, merely place the mash on one facet of the serving plate and scatter lime zest or sesame seeds on high.

9. If serving as canapés, put the sleek mash on a piping bag with an ornamental nozzle connected. Squeeze the mash out right into a canapé cup, begin within the centre and swirl upward. Sprinkle lime zest or sesame seeds on high. See the photograph within the publish.

Recipe Notes

1. I like to recommend utilizing kabocha squash pumpkin, if you will discover it. Not like different pumpkins, the flesh of kabocha squash is dense and turns into dry and starchy when cooked, which makes it excellent for a mash. See the photograph of kabocha squash within the publish.

When you use Japanese candy potato with Japanese kabocha squash pumpkin, the mash turns into vivid yellow, as a substitute of orange (see the photograph in publish).

The burden of pumpkin and candy potato can fluctuate so long as the full weight is about 450g/1lb.

2. Relying on the scale of pumpkin and candy potato items, it is going to take much less/extra time to cook dinner by way of them. Don’t overcook pumpkin and candy potato items as a result of the mash will change into watery.

3. Diet per serving.

serving: 258g energy: 172kcal fats: 5.5g (7%) saturated fats: 0.9g (5%) trans fats: 0.0g polyunsaturated fats: 3.1g monounsaturated fats: 1.2g ldl cholesterol: 3.1mg (1%) sodium: 307mg (13%) carbohydrates: 29g (11%) dietary fibre: 3.7g (13%) sugar: 8.2g protein: 3.5g vitamin D: 0mcg (0%) calcium: 58mg (1%) iron: 1.7mg (9%) potassium: 804 mg (17%)