Roasted Pumpkin, Lotus Root & Edamame With Seaweed - Cuisine Magazine - From New Zealand to the Worl
A Japanese-inspired salad that is all about texture: crunchy lotus and pumpkin seeds, robust edamame and soft pumpkin. Sea spaghetti can be tricky to find (I go
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Saucepan
- Colander
- Paper towel
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
- Plate
- Spoon
Ingredients
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- SALAD
- 10g dried sea spaghetti
- 700g pumpkin, seeds removed, cut into 12 thin wedges (I used buttercup)
- vegetable oil, for frying
- 2 tablespoons soy sauce
- ½ cup (approx. 100g) edamame beans
- 150g frozen lotus root, defrosted
- ¼ cup pumpkin seeds
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