Buttercup Squash with Healthy Tuna Cream
2010.11.27
I came up with this side dish with a help from my blog friend AYA. Her original recipe is to deep frying Sato Imo (aka Taro) pre-boiled and marinated with soy sauce and Mirin (sweet rice wine). Taking a hint from her great idea, I arranged it with buttercup squash and my tuna-yogurt-cream which I usually use as vegetable dip.
Click the link bellow to check out her blog!
□■ SALT & PEPPER ■□ *** AYA'S KITCHEN ***
Click the link bellow to check out her blog!
□■ SALT & PEPPER ■□ *** AYA'S KITCHEN ***
Good with white wine....
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< Ingredients >
8 to 10 OZ Buttercup Squash ( Kabocha Squash ), diced in 1/2 inch pieces
1 tbs Soy Sauce
1 tbs Sake
1/2 tsp Honey
1 cup Yogurt
1 can of Tuna
1/4 tsp Salt
pepper
< Preparation >
Line a wire mesh strainer with cheesecloth or paper towel. Put the yogurt into the lined strainer. Cover and refrigerate about 24 hours.
< Direction >
1. Cook buttercup squash in boiling water until tender. Combine soy sauce, sake, honey, mix well and heat it in a microwave oven for 30 second.
1. Cook buttercup squash in boiling water until tender. Combine soy sauce, sake, honey, mix well and heat it in a microwave oven for 30 second.
2. Drain the squash and brush the mixture on while the squash is still hot. Take care not to burn yourself! Marinade for 30 minutes.
3. Meanwhile, combine the drained yogurt, tuna and blend with a food blender. Add half amount of the salt. Taste and add some more salt pepper to your preference.
4. Pour the cream over the squash. Garnish with sprout or Italian parsley.
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