Steam-Baked Kabocha Salad
- Cook
- 25 min
¼ kabocha squash, cut into ½” slices
½ lb lotus root, halved lengthwise, sliced into ⅕” rounds, soaked in water, drained
1 small sweet potato, peeled, halved lengthwise, cut into ½” rounds
½ teaspoon kosher salt
Freshly ground black pepper
4 tablespoons cream cheese
½ small white onion, sliced
⅛ cup raisins
4 tablespoons mayonnaise
1 tablespoon whole grain mustard
Garnish
Walnuts, roasted, coarsely crushed
Chopped almonds
Add 1 tablespoon of water to the pot and line the pot with a sheet of parchment paper. Place kabocha squash, lotus root, and sweet potato in the pot, cover, and steam-bake over low heat for 10 minutes. Reduce the heat to very low heat and steam-bake for another 10 minutes. Turn off the heat and steam over residual heat for 5 minutes.
Pierce the vegetables with a skewer to check for doneness. If tender, carefully remove the vegetables along with the parchment paper from the pot and transfer them to a bowl. Add salt, pepper, and cream cheese and mix until combined.
Once the vegetables have cooled down, add the remaining ingredients and mix well. Top with Garnish and serve.
In case the vegetables are not tender, lift the parchment paper, add 1 tablespoon of water to the bottom, and steam-bake over low heat for another 2–3 minutes. Then, turn off the heat and steam over residual heat for 5 minutes.
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