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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 18 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Combine cornmeal, flour, seasoned salt, and pepper in a bowl. Dredge onion slices in cornmeal mixture. | 2. Heat oil in a large skillet over medium heat. Cook breaded onion, turning occasionally until golden brown, 3 to 5 minutes. | 3. Bring a large pot of water to a boil. Add kabocha squash, sweet potato, carrot, garlic, and bay leaf; cook until kabocha squash is tender, about 10 minutes. Drain most of the water; discard bay leaf. | 4. Mash kabocha squash mixture with a potato masher, adding soy milk, until mixture is the consistency of a thick soup. Stir in garam masala, salt, and pepper. Garnish with fried onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	1/4	cup		110.41	23.4514	2.4766	1.0949
purpose flour	1/4	cup		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
onion	1/4		sliced	16.0	3.736	0.44	0.04
vegetable oil				-	-	-	-
kabocha squash	2	cups	cubed	-	-	-	-
japanese potato	1		sliced sweet	-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
bay leaf	1			-	-	-	-
soy milk	1/2	cup		-	-	-	-
garam masala	1	teaspoon		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.